Gluten-free mayonnaise is very easy to find. This gluten free, soy free, egg free mayonnaise recipe is not only easy to make, but is so much healthier than store-bought mayonnaise. I use Best Foods, however, I recently discovered that there are chemicals in my mayonnaise! I was shocked to find one of the chemicals to be EDTA (Ethylenediaminetetraacetic acid). They use this stuff to dissolve limescale! It is also used in cosmetics and many more uses. It’s final. I’m making my own from now on! The color will vary depending upon which oil combination you use. Experiment with different oils and have fun!
While deciding on which oils I would use to make my gluten-free mayonnaise, my research showed that Omega-6 oils should not be used alone because doing so can may cause inflammation in our bodies. I had no idea! (This was stated in several articles online.) However, using Omega-6 and Omega-3 oils together are ideal.
Oils high in Omega-6 include: olive oil, grape seed oil, peanut oil, sesame seed oil, palm oil… Other oils rich in Omega-6 that will go rancid quickly are canola oil, corn oil, cottonseed oil, safflower oil, soybean oil, and sunflower oil.
Oils rich in Omega-3 are chia oil (not a neutral tasting oil), flax oil (brown in color), and hempseed oil. However, when cooking mayonnaise, never use flax oil while the mixture is hot, as it will produce carcinogens (cancer causing agent). Use Omega-6 oils and then allow to cool prior to adding the flax oil. When making your gluten-free mayonnaise, also avoid high amounts of coconut oil, as it high in saturated fats, causing it to harden in the refrigerator. If you wish to use it, add a very small amount.
To test this recipe I used:
- 1/3 cup grape seed oil
- 1/3 cup extra virgin olive oil (EVOO); and after it cooled, I added 1/3 cup flax oil. Remember to balance out those Omega-6 and Omega-3 oils, when at all possible. (I think I’ll use a little less next time, about 1/4 cup.)
The egg replacer makes it taste chalky, but isn’t noticeable on a sandwich.
If you are intolerant of gluten, corn and soy, fret no more! You may now make your own mayonnaise for sandwiches, salad dressings and more!
- 2- 1/2 Tablespoons Ener-G Egg Replacer*
- 4 Tablespoons water
- 3 Tablespoons fresh lemon juice (or vinegar)
- 1-1/2 teaspoons sugar
- 1 teaspoon fine sea salt
- Oinch of white pepper
- 1 cup cooking oil of choice
- Whisk egg replacer, lemon juice/vinegar, water, sugar, salt and pepper in a small cold saucepan until blended.
- Cook over very low heat, whisking constantly, until all lumps are smooth and mixture is warm (do not boil). Remove from heat immediately.
- Pour mixture into a blender; cover; and remove inner lid. Turn blender on high; add oil very slowly, about 4-5 drops at a time, until about 1/3 cup is added, then slowly increase amount added. Blend until mayonnaise is thick and smooth. Refrigerated covered. Note: if using flax oil combined with other oils, do not add it into the hot mixture, but cool mayonnaise completely. Then return the blender bowl to the motor and add the flax oil about 1 teaspoon at a time until thoroughly blended.
- Store covered in a glass container in the refrigerator.
Note: Flax oil gives it a bit of a different flavor, similar to mustard.
I think I'll give it go with the use of just potato starch and tapioca starch, or even a fine white rice flour next time, instead of the egg replacer. I'll make any changes to the recipe next time I experiment.
*Contains corn (calcium lactate).