Gluten Free Barbecue Sauce
Most store-bought barbecue sauces are a minefield — hidden wheat derivatives, malt vinegar, and soy sauce made with wheat can all sneak in where you least expect them. This homemade version sidesteps all of that by using tamari in place of conventional soy sauce, which is the key swap that keeps the whole batch safely wheat-free. The result is a rich, smoky, tangy sauce built from ketchup, apple cider vinegar, brown sugar, and smoked paprika — the kind of deeply layered flavor that tastes like it simmered all afternoon. A quick 12–15 minutes on the stovetop is all it takes to go from pantry staples to a glossy sauce that coats the back of a spoon beautifully. A pinch of cayenne is optional if you want a little heat creeping in at the finish. The recipe makes 12 servings, so it's worth keeping a jar in the fridge for up to two weeks — ready to go on grilled chicken, ribs, pulled pork, or anything else that needs a serious flavor upgrade.
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Learn more →Ingredients
12 servings
- 1 cup ketchup
- ¼ cup apple cider vinegar
- 3 tbsp brown sugar, packed
- 2 tbsp tamari
- 1 tbsp worcestershire sauce
- 1 tbsp yellow mustard
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground black pepper
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Combine the ketchup, apple cider vinegar, brown sugar, tamari, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, onion powder, black pepper, and cayenne (if using) in a medium saucepan. Whisk until smooth.
- 2
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until the sugar has fully dissolved and the sauce begins to bubble at the edges, about 3–4 minutes.
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