Recipe Image
Carol Kicinski
Didn’t know barbecue sauce could contain gluten? Like many condiments, it can! Try this recipe instead.

Gluten-free basics: Barbecue Sauce

Author Byline Image   I was invited to a barbecue this past weekend. As I sipped lemonade and mingled with guests, the enticing aroma of chicken being grilled in the distance made my mouth water. I was anticipating biting into a juicy drumstick dripping with sticky barbecue sauce. I love barbecue sauce. I love it on chicken, pork and beef. I love it on corn on the cob and baked potatoes. I love it licked directly off my finger.
   Just before I bit into the steaming, lacquered drumstick I decided to glance at the ingredients on the barbecue sauce label. Sure enough, suspicious ingredients were listed: modified food starch, caramel coloring, etc. And as if that were not enough of a warning of hidden gluten, the words “contains wheat” were written in tiny letters. No drumstick for me!
   So today I went to my local grocery store in search of a gluten-free barbecue sauce to satiate
Gluten-Free Barbecue Sauce
Makes 6 cups
2 cups ketchup (high fructose corn syrup free)
1 cup molasses
1 cup honey
1½ cups pineapple juice
1 tablespoon gluten-free soy sauce
1 tablespoon onion powder
2 tablespoons garlic powder
1 teaspoon black pepper
½ teaspoon kosher salt
6 dashes hot sauce (such as Tabasco)
1 teaspoon – 3 tablespoons (or more) pureed chipotle pepper in adobo sauce
   Combine all the ingredients except the chipotle in adobo puree in a large saucepan and whisk well. Bring to a boil over high heat. Once it begins to boil, reduce heat and simmer, stirring occasionally, for 30 minutes or until the sauce is thick and glossy.
   Whisk the sauce well; add the pureed chipotle in adobo sauce, a little at a time, until the desired amount of heat is achieved. Make sure to whisk the sauce well after each addition of chipotle.
   Store sauce in a clean glass jar in the fridge for up to a month.
the deep craving that had started two days ago when that first drop of sauce hit the burning coals. Many were unclear but contained suspicious words. I found a few brands that were safely gluten-free but then the other ingredients started to alarm me. I couldn’t find a single brand that did not contain high fructose corn syrup or a number of ingredients that could not in any way, shape, or form be considered real food.
   I left the store
discouraged and I don’t mind saying just a bit angry. Good thing because I get a lot done when I am angry.
   I raided my fridge and pantry and whipped up my own barbecue sauce free of gluten and high fructose corn syrup. The result? Everything I want in a barbecue sauce – spicy, sweet, smoky and complex. Now for that chicken leg!