Gluten Free Condiments/Dressings/Sauces Recipes

Lemon Vinaigrette


1. In a small bowl, whisk together all the dressing ingredients except the oil.

2. Slowly drizzle in the oil, holding it several inches above the bowl and pouring in a thin, steady stream, while whisking vigorously until the mixture thickens.

Makes about 8 servings.


No-Cook Coconut Cream Applesauce

Use crisp apples for this, such as organic gala or pink lady.

Serves 2

  • 2 organic apples
  • 1 tablespoon or more coconut cream concentrate, warmed slightly if necessary
  • 1 dash pumpkin pie spice (or to taste)
  • few drops lemon juice (optional)

Coarsely grate the apples (you don’t have to peel them if they are organic). Mix in coconut cream concentrate until well blended.

Sprinkle with spice. Add lemon juice if desired.

Recipe submitted by Simi, Los Angeles, CA

No-Cook Coconut Cream Applesauce. Photo by Jeremiah Shilhavy, all copyrights reserved. Prepared by Sarah Shilhavy.

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

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Coconut/Olive Oil Italian Dressing

Italian Dressing
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Whisk all ingredients together and serve over your favorite salad.

By using half coconut oil and half olive oil, the dressing will not solidify in the refrigerator.

Recipe submitted by Mavis, Williston, ND

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Heavenly Hummus

Heavenly Hummus
Heavenly Hummus

In a blender, pour in the softened Coconut Cream Concentrate, garlic – (before chopping the garlic, remember to slice the clove lengthwise and remove the center pith, especially if it is green, to avoid any bitterness!) and add cooked, drained chana dal or garbanzo beans (the chana dal makes a much more delicate tasting finished dish but the garbanzo beans are fine if you don’t have the exotic handy in your pantry). Next, pour in the melted coconut oil; sprinkle the Himalayan Salt over the center, then the water.

Turn on the blender to pulse it, stopping the motor and using a rubber spatula to move the lumpy bits to the center before turning it back on and process on and off until completely smooth.

You may add lemon juice to taste if you prefer your hummus lemony. Serve immediately. If you are going to serve this later you may have to add some water to bring the hummus back to the desired consistency.

Serve as you would hummus – with vegetable crudités, corn chips, as a sandwich spread, mixed in with spaghetti and topped with lentils, or just straight from the bowl with a spoon!

If your measuring of the coconut cream concentrate is on the generous side it will be too thick and you will have to compensate with additional water.

Hope you enjoy this as much as we do!

Recipe submitted by Francine, Ottsville, PA

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Coconut Flour Gravy

Coconut Flour Gravy
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Heat coconut oil over medium heat until it begins to slightly boil. Add coconut flour all at once and stir constantly until dark brown – be careful not to burn it. Add water or broth all at once and bring to a boil using a whisk to combine the mixture into a smooth consistency. Cook at a low boil until desired consistency. Add salt and sesame oil and stir until oil is well mixed. Use your imagination for other seasonings.

Serve over mashed potatoes. YUMMY!!

If reheating leftover gravy, you may need to add more liquid.

Cheese Sauce Variation: after completing the above instructions, add ¼ cup cheese of your choice and serve over steamed broccoli or cauliflower.

Recipe submitted by Tammy, Cape Girardeau, MO

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Coconut Oil & Pine Nut Salad Dressing

  • 1 tablespoon coconut oil
  • 2 tablespoons pine nuts
  • 2 tablespoons red wine vinegar
  • 1 clove garlic squeezed through garlic press
  • 1 teaspoon honey
  • Other seasonings of your choice

In stainless steel skillet, heat coconut oil until melted and hot. Add pine nuts and sauté at medium high heat until golden brown. Turn off heat and remove from burner and add remaining ingredients.

Stir and pour over mixed fresh lettuce and greens salad with vegetables of your choosing i.e.: onions, olives, tomatoes, green peppers. Makes enough to dress one large salad.

Recipe submitted by Tammy, Cape Girardeau, MO

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Garlic Vinaigrette

Garlic Vinaigrette
stock photo

Finely mince garlic cloves and whisk together with the rest of the ingredients. Store in a glass jar and shake or whisk well before each serving. Keep at room temperature and do not refrigerate. Enjoy over your favorite salad!

Note: The longer this dressing sits the stronger the garlic flavor will be. You may want to strain the garlic out after two to three days, or just let it “pickle” in the dressing.

Recipe submitted by Sarah, Milwaukee, WI

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