As yet, I have not found any Worcestershire sauces in Canada that are Gluten free.  I have no idea why, but even the brands in the States that ARE, change their recipe in Canada to include Malt Vinegar and/or Barley malts.  bummer.  So, until I find otherwise…

1/2 cup apple cider vinegar
2 tablespoons GF soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper
Place all ingredients in a medium saucepan and stir thoroughly.  Bring to a boil, stirring constantly. Simmer 1 minute. Cool. Store in the refrigerator. Shake well before using.
Makes about 3/4 cup.

11 thoughts on “Homemade Worcestershire Sauce

  1. Thank you very, very much for this recipe, I’ve always wanted to cook “real” bell peppers and beef for my celiac sister, and real Bp&B needs worcestershire sauce.

    Now I’ve got a slight addition to make to this alreaddy very tasty mixture: add a tea spoon of lemon juice and one or two tea spoons of finely ground anchovy (or about the amount of one “fat filet” of anchovy) to the mix when it’s done and then simmer for another five minutes. Bottle it once handwarm and store in the fridge, as usual.

  2. Oh, and btw: there are NO GLUTEN FREE worcestershire sauces produced in the uk, there are just tolerances on what has to be declared AS “GLUTE FREE” on the packging. In the UK, malt vinegar vodka from wheat counts as gluten free and you can dust your gluten free bagles with a mix of 90% gluten free flour and 10% wheat flour and they still count as gluten free….

    So be careful not to fall victim to tolerances and insufficient declarations!!!

    Best regards! S.J.

  3. Those additions sounds fantastic! Thanks for the tip.

    And, I have to say, the UK labeling is scary! I can only imagine the ” accidental ” wheatings! Bravo on your ongoing efforts.

  4. Oh my, there goes my first impression…! I’ve just noticed that I posted in a state of supreme sleepiness… Sorry for all the gruesome grammar and freaky phrasing. I usually don’t produce such terrible textwork. And if you please excuse this silly speech I’d be most happy! :-)

    Now to why I came here… First off: Thank you for your reply.

    I’d be very happy to hear wether you still like the additions I suggested after you tried them…

    Now, my last post accidentially made it look like I might live in the UK. That’s bogus, my mistake. I just found the information about the gap in the british law on food declaration when I was looking for G.F. W.shire sauce (and other food) for my lil’ sis. Altough I’m not a celiac I check everything I buy for gluten. Not because I don’t buy it, but to see if there’s something my sister can eat.. Seems like there’s little difference around the globe…

    I live in switzerland, or as you might call it: “The land of sometimes perfect labelling and close to zero G.F. baked goods”. Half of the products have “allergy infos”, half don’t. And there is ONE commercial product line available in some stores. The shops usually carry one variant of G.F. flour – well, at least it looks like flour – and three or four kinds of rather unpleasant deep frozen bread and / or toast.

    Well, anyhoo, time for the final chapter… I’m glad I found this site. You guys have a (in more than one way) great database on gluten free cooking! I’m sure to stick around, and contribute anything I might find and you don’t have as a thanks for the tasty worcestershire sauce!

    P.s.: Something I forgot to write earlier: one or two pea-sized drops of tomato triple concentrate and a very tiny bit of a monosodium glutamate-containing … errr… it’s not really a spice, but rather a food additive. In Switzerland it’s called Mirador (and is a G.F. knock-off of a condiment called Aromat. Tastes great on eggs “sunny side up”…)

    Y.T. S.J.

    1. Good Morning Steve!

      Thanks for the clarification… and the fact that you live in “The land of sometimes perfect labelling and close to zero G.F. baked goods” is way cool in my mind! Ok. Not for the food factor but for the fact that living in Canada, Switzerland sounds wicked!

      I appreciate the compliment on the data base. We have an epic life and getting time to sit and blog is often low on the priority but high on the wish list. :) You comment is inspiring and encouraging. We always love to know that what we write is being used and read. It fuels us to write more.

      I have heard about the overseas packaging challenges. Holy! Is it sad that my daydream vacations take me to places that are gluten friendly before they take me to picturesque? Ireland calls to me but then that could be the heritage as much as the food!

      Canada’s food options are indeed growing! You still have to be so Buyer Beware and the information is confusing in nature. It has opened up in HUGE ways in the past 5 years. I end up sounding like an old timer. ” In my day… we had to make EVERYTHING from scratch and even then it tasted like @($%”. Companies like UDI, Kinnikinik and Celimix have made huge strides for us.

      Tomato triple concentrate? oooooo what’s this?

      Dianne

  5. Yeah, Switzerland ain’t that bad… But that’s mostly because of the beautiful mountains and the ‘I don’t care about your sh*t, you don’t care about my sh*t’-mentality. Is your neighbour too loud? Just knock on the floor, wall or ceiling and let’im know!! He’ll rather turn down his volume knob than come and seek a discussion concerning the matter, because talking to you might reveal that he really was too loud. And that he’s the one who’s wrong is the last thing a ‘switzerlandian’ wants to hear. Guess it boils down to “people are people”…!

    The triple concentrate tomato stuff is also called ‘passata de pomodoro’ and ‘parma d’oro’ and is an italian invention. It comes as a thick, smooth-textured tomato paste, very strong in the tomatoe-iness. It is just tomatoes, finely ground and then cooked, strained, cooked, strained and cooked again, to remove all the seeds, skin and other solids and most of the liquid portions… Kind of like seed-and-skinless tomato sauce without the spices and condiments, but much thicker.

    Is it just me, or do those companies – UDI, Kinnikinik and Celimix – sound more like pharmaceutical labs than food producers? (But then again: a clean lab-environment is something good… when you don’t want certain things in your food…)

    Well, hope I clarified my triple concentrate-mystery…
    Now I’d like to conclude with a question:
    If tomatoes are fruit rather than vegetables, doesn’t that make ketchup a smoothie?

    :-) Steve

  6. * tries to hide a reflex gag at tomato smoothie!

    Ahhh We just call that tomato paste here. LOL No fancy dancy name.

    And No Kidding on the bread company names! My 7 year old keeps referring to the UDI as the Chinese Bread. I guess if you say the name the right way it could sound appropriately so! Ahhhhh kids.

  7. I think I love you!!! I love Worcestershire sauce…ht cant find.I without the anchovy paste. Thank SOOOOOOO much.now I dint have to pump myself full of benedryl so I don’t have a reaction. I’m highly allergic to shellfish!well sea food.in general causes a reaction.

    I have looked for.months.now trying to find a homemade version or even commercial…..but Np one else but you has it. So not only is it gluten. Free but its fish free as well thank you thank you!

  8. For those looking for a 100% GMO-free, soy-free option to the soy sauce, Coconut Aminos is available in Canada. I don’t go out for sushi anymore since Fukushima, but when I was still going this sauce was amazing straight by itself. We use this in place of soy sauce in any recipe.

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