3 Simple, Everyday Gluten Free Sauces to Ramp Up Flavor

Quick gluten free sauces

Quick gluten free sauces
Selena Devries, RD, is a Registered Dietitian who helps busy individuals develop lifelong healthy habits.

Sauces are one of the most pivotal components that can increase the enjoyment of our meals and make us more likely to cook at home.  If our food doesn’t taste good, we’re likely not to keep up the good practice of cooking at home more often.

And if we’re following certain diets for digestive health, it can make it even more difficult to enhance the flavour of our meals and we may become taste fatigued or prone to eating the same thing day in and day out.  So, here are 3 simple sauces that can be used in a multitude of ways!

1.  Tahini Sauce:

  • 1/4 cup tahini
  • 1/4 cup gluten free rice vinegar
  • 3 TBP gluten free tamari
  • 1 TBP maple syrup

Combine all ingredient in a jar and shake, shake, shake to mix.

Use it:

  • Use desired amount to sauté hearty, leafy greens such as kale
  • Use as a pasta sauce
  • Use as a stirfry sauce

2.  Thai Sauce:

  • 400 mL coconut milk, canned
  • 1 inch knob of ginger, peeled and grated/chopped
  • 3 small limes or 2 large limes, zested and juiced
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1/3 cup onion/green onion, chopped

Put all ingredients into a pot over medium heat, no lid.  Bring to a boil and reduce heat to medium-low, no lid.  Keep it lightly boiling until it becomes thick like honey.  The longer (and, thus, making it a thicker sauce) you simmer the sauce, the more flavourful it becomes.  It takes about 20 minutes or so to thicken it up.  If you don’t have enough time to let it thicken, then use as a thin sauce with suggestions below.  Once thickened to honey like texture, taste and add more lime juice and/or a few more dashes of fish sauce as desired.

Thick sauce:  (Makes about 1/2 cup or so once thick)

  • Top the sauce on cooked fish or chicken
  • Mix it into cooked grains
  • Cool it and use a dipping sauce for spring rolls or thai flavoured salad rolls
  • Mix it with cooked rice noodles, shredded raw carrot, bean sprouts, scrambled eggs, and toasted peanuts for a take on a ‘faux’ pad thai.

Thin sauce:  (Makes about 1.5 cups thin)

Use desired amount to:

  • Poach your chicken or fish in the sauce
  • Sauté or roast your veggies in the sauce
  • Cook your grains in it.  Rather than using water to cook your quinoa or rice, use this sauce
  • Use as a stirfry sauce

3.  Balsamic Dressing:

Dressings aren’t just for salads!

  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 TBP gluten free dijon mustard
  • 1 TBP maple syrup

Combine all ingredients in a jar.  Shake to mix.

Use it:

  • Marinate or glaze your chicken/pork/fish with it
  • Toss it on vegetables and roast in the oven
  • Drizzle it on soup, stew, chili at the end of cooking or when reheating, for that added tang that makes our tastebuds sing.   Using a tart/acid component, such as vinegar, is an old cooking approach that our older generations used on a daily basis to increase the flavour of their dishes.
  • Drizzle it on top of pizza and flatbreads!