Gluten Free Maple-Cinnamon Sauce
Warm, glossy, and deeply aromatic, this maple-cinnamon sauce is the kind of thing you'll want to drizzle over everything — pancakes, roasted fruit, ice cream, oatmeal, you name it. Pure maple syrup and Ceylon cinnamon do the heavy lifting here, delivering a flavor that's complex and gently spiced without any artificial shortcuts. The thickening magic comes from arrowroot starch instead of cornstarch or flour, which keeps the whole recipe naturally free of gluten while producing a beautifully clear, silky finish. A splash of apple cider vinegar at the end might sound unexpected, but it brightens the sweetness and keeps the sauce from tasting one-dimensional. The one technique worth remembering is to pull the pan off the heat as soon as it coats the spoon — arrowroot can lose its grip if you let it cook too long, so trust the process and stop early. It comes together in under ten minutes with pantry staples, which makes it an easy go-to whenever you need something that feels a little special.
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Learn more →Ingredients
6 servings
- ½ cup pure maple syrup
- 2 tbsp unsalted butter
- ¼ cup water
- ¾ tsp ground ceylon cinnamon
- 1 tsp arrowroot starch
- 1 tbsp cold water
- 1 tsp apple cider vinegar
- 1 pinch fine salt
Instructions
- 1
Combine the maple syrup, butter, and 1/4 cup water in a small saucepan over medium heat, whisking until the butter is fully melted and the mixture is smooth, about 2 minutes.
- 2
Whisk in the ground Ceylon cinnamon and salt, then bring the mixture to a gentle simmer, stirring occasionally, until slightly fragrant and beginning to thicken at the edges, about 3 minutes.
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