I first tried making mustard about 4 years ago. It was around the time that I made my first Yeast Free Ketchup. My first attempt at making a yeast free mustard was terrible. The mustard was gross and definitely not post worthy, so I just moved on promising myself that I would revisit mustard at a later time.
A recent comment from a reader asking for yeast free mustard gave me the push that I needed to try making mustard again. As I searched for a good recipe to adapt for the candida diet, I thought about my favorite mustard. French’s Classic Yellow Mustard is the mustard I grew up eating and I wanted my Yeast Free Mustard to taste as close to it as possible. Fortunately, I stumbled across Todd Wilbur’s Top Secret Recipes site in my search which had a recipe for my favorite mustard.
This time around my Yeast Free Mustard was not only edible but actually quite tasty. It really did taste similar to French’s Classic Yellow Mustard. I only had to make 2 substitutions to the recipe in order to make it Yeast Free. I substituted lemon juice for vinegar and used yeast free all-purpose flour mix for Wondra flour. The refrigeration step is not an optional one. The mustard will be extremely bitter after it is cooked, so it is necessary to refrigerate it for at least 24 hours before serving so the flavors can mellow out.
Specific Ingredients That I Used to Make Yeast Free Yellow Mustard
McCormick Ground Mustard
Diamond Crystal Fine Sea Salt
McCormick Ground Turmeric
Simply Organic Paprika
Spice Classics Garlic Powder
Other Recipes You Will Need to Make Yeast Free Yellow Mustard
- ½ cup ground mustard
- ½ cup filtered water
- ¾ tablespoons fresh lemon juice
- 1 teaspoon yeast free all-purpose flour mix or brown rice flour
- ¾ teaspoons salt
- ⅛ teaspoon turmeric
- ⅛ teaspoon paprika
- ⅛ teaspoon garlic
- In medium sauce combine all ingredients and whisk until smooth
- Set to medium heat and bring to a boil
- Reduce heat to low and simmer for 10 minutes stirring frequently
- Remove from heat and allow mustard to cool uncovered
- Transfer mustard to a jar or small coverable bowl and refrigerate for at least 24 hours before serving
Recipe from Todd Wilbur’s Top Secret RecipesPAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.