When I met my husband Danail years ago, I didn’t like mustard, and he bought it from the shops. Over time, I got used to the slightly spicy taste of mustard, but not to the ingredients of the mustard I bought.
I stopped buying mustard when I was diagnosed with gluten intolerance and had to exclude all gluten-containing foods. I bought mustard powder with the idea of making my own mustard at home, but it tasted awful and I threw it away. And as vegans, our food consists of gluten-free grains and legumes, fruits and vegetables, nuts and seeds. That’s why we missed mustard, as it brought some variety to our diet. But I could only eat mustard, which did not contain gluten, artificial colors and preservatives. That’s why I was wondering how to make my own gluten-free vegan mustard. And at one point, the idea came to my mind! I always have white and black mustard seeds at home – I add them to vegetables for wild fermentation. So I took the seeds, soaked them in water. The next day the mustard seeds were swollen, I drained them, washed them and went to the blender bowl with spices and water. After blending for a minute I had my gluten free vegan mustard spread! The next day I started all over again because I had to write down the exact amounts of the ingredients. Mustard aroma, strong spicy taste, only mustard seeds with spices – this is my homemade gluten-free vegan mustard.
Mustard DANARACourse: Recipes, Sauces and pâtés
Homemade gluten-free vegan mustard
150 g white mustard seeds
45 g black mustard seeds
You can only add white mustard by increasing its amount with that of black mustard
300 ml. water filtered to soak the seeds
If necessary, add more water
1 piece. glass jar with a cap for soaking the seeds
10 g sea salt
It can be replaced with any other salt
10 g homemade apple cider vinegar
You can use apple cider vinegar bio unfiltered
5 g dry ginger powder
350 ml. filtered water
1 piece. glass jar with a lid for the finished mustard
- I mix the two types of mustard and wash them under running water. I put the mustard seeds in a glass jar, add water for soaking, close the lid and leave the jar for 24 hours in the refrigerator.
- After 12 hours I check if the seeds have absorbed all the water and if necessary I add more water. I usually prepare the mustard seeds in the evening, check them for water in the morning and they are ready for blending in the evening.
- I wash well under running water mustard seeds that have been soaked in water for 24 hours. I drain the seeds and pour them into the blender bowl. To them I add salt, vinegar, ginger and water.
- I blend the ingredients for 1 minute until a homogeneous creamy mixture is obtained. It may take more or less time depending on the power of the blender.
- I transfer the finished mustard to a glass jar, close with a lid and store in the refrigerator for another 24 hours. I leave the mustard mixture to stand for 24 to 72 hours before eating it – so its taste becomes balanced. I store the finished mustard in a well-closed glass jar in the refrigerator – it lasts up to 6 months without changing the taste. I use it as an addition to the sauces and pâtés I make.
- Nutritional value per 100 g. product:
- Energy value – 131.74 kcal.
- Protein – 6.68 g.
- Carbohydrates – 6.40 g.
- Fat – 9.21 g.
- Fiber – 3.15 g.
- Preparation time – 24 hours