gluten-free barbecue sauce UPDATED

I wish I had measured for this recipe, but basically what I do when I’m making stuff up is just throw things together in what I *think* are the right proportions and then keep adding back and forth until it tastes right. For me cooking is about 60% science and 40% feeling (art, if you won’t gag on that). Anyway, I made this last night for my barbecue chicken pizza (which my father-in-law says — tongue in cheek — is absolutely un-American, but really, what’s more American than barbecue and lazy food put together?), and I was pretty pleased with the results. Makes one cup.

What you need:

GF Stone-ground mustard (I use inglehoffer)
Blackstrap molasses
Thai chili sauce
GF Worcestershire sauce
Garlic powder
Dry mustard powder
1 tsp apple cider vinegar
Chili powder
Cayenne pepper
Fresh ground black pepper
Kosher salt

What you do:

Well, I started with the ketchup. I think in the end it turned out to be more than half a cup but less than three quarters. Just do what tastes right. And taste often, yo. Add the wet mustard… 4 Tbsp… ish. Then somewhere between 1/8 and 1/4 cup of molasses, but definitely not all the way up to 1/4. Enough that the sauce is good and sweet, but not so much that the sauce tastes like molasses. Several generous shakes of garlic powder (probably 1/2 tsp). 2 Tbsp of chili sauce, maybe a little less, depending on how hot you like it. A few dashes of Worcestershire — not too much, because you want your sauce thick and not runny. About 1/2 tsp of dry mustard. Roughly 1/2 tsp of cayenne, more if you like your socks rocked and/or grew up on my Grama’s hot sauce and therefore have dulled heat sensors. A few shakes of chili powder. Add 1 tsp of apple cider vinegar. About one tsp fresh ground pepper. Salt to taste. Fiddle with all the amounts until it tastes like yummy barbecue sauce.

5 Responses to gluten-free barbecue sauce UPDATED

  1. Pingback: mountaineer musings » Blog Archive » gluten-free barbecue chicken pizza

  2. Not a bad recipe. The Chili apes your standard Kraft Sauce(although that contains smoke flavor).

    If you want a more KC flavor, subsitute regular molasses for blackstrap (increase amount as well), halve the chili and add cumin, celery, and smoke flavor.

  3. Also, if you want to store the sauce, you must have you sanitation down pat.

    Bring the sauce to 180 degrees F, and hold for one minute (stiring constantly). A double boiler is the better method.

    pour into glass bottles that have been pre-boiled in a stock pot, and cap with sanitized caps.

    fill the bottles at or above 160 degrees.

    If you get a tight seal, the sauce will last in a cool dark place for 3+ years.

  4. Oh yeah, I forgot. I also added chili powder. Thought about adding cumin, but I was on the fence about it, so I left it out. I also meant to say that if I’d had Liquid Smoke on hand, I would have added a little of that. Just enough to hint at smoke, not a whole lot. Ack, I also added 1 tsp of apple cider vinegar. I forgot a lot of stuff I put in it. I thought about celery powder but Frank seems to get severe heartburn after I use celery powder or celery salt.

    And thanks for saying it’s a pretty good recipe. I’d momentarily forgotten that I have a barbecue sauce expert reading, or I probably wouldn’t have posted it. ;)

  5. lou, all that stuff you said about storing… right over my head. I don’t know the first thing about boiling the jars and whatnot.