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 DANARA

Course: 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