All blueberry sauce recipes may not be gluten free, but most are, provided you use a gluten free starch. Most blueberry sauce recipes call for starch, whether cornstarch, or possibly tapioca or potato starch in a gluten free blueberry sauce recipe. When using the recipe below, no starch is needed, as it is already included in the confectioner’s sugar (powdered sugar). Most powdered sugar you find in the supermarkets contain cornstarch. If you’re corn intolerant, or like to avoid GMO (genetically modified engineered) products, and you’re fortunate enough to live near a Trader Joe’s store, check out their Organic Powdered Sugar. It is made with tapioca starch, and a less refined sugar, evaporated cane juice.
A refined sugar-free gluten free blueberry sauce for pancakes, crepes, ice cream, cheesecake, coffee cake, and more.
- 2 cups blueberries, fresh or frozen
- 1/3 cup water
- 1/2 cup powdered sugar (or organic evaporated cane juice)*
- Add water and sugar to a small sauce pan. Heat on medium to medium-high heat, stirring until sugar is dissolved, about 1 minute or less.
- Add blueberries; stir; bring to a boil; lower heat to a slow boil; and stir occasionally. Cook until sauce thickens, about 20-25 minutes. It thicken more as it cools. The last 2-3 minutes, raise the heat to medium-high to bring to a boil and cook out some of the water until thickened. Then cool in the refrigerator until ready to use.
*Powdered sugar usually contains cornstarch. If you cannot tolerate corn, give Trader Joe's Organic Powdered Sugar a try. It is made from evaporated cane juice and is made with tapioca starch instead of cornstarch. And evaporated cane juice is less refined than regular powdered sugar.
See more Gluten Free Desserts.