Categories: Gluten Free Casein Free RecipesGluten Free Condiments RecipesGluten Free Corn Free RecipesGluten Free Dairy Free and Egg Free RecipesGluten Free Egg Free RecipesGluten Free Grain Free RecipesGluten Free Nut FreeGluten Free RecipesGluten Free Soy Free Recipes

Allergy Free Gluten Free Margarine Recipe

I was so tired of trying to find a gluten free margarine or gluten free margarine recipe that was both soy-free and corn-free that I decided to create one myself! This recipe is also dairy-free. It’s so nice to know that it is free of chemicals, as well. Though I use some palm shortening in this recipe I would imagine you can use red palm oil (red has the most health benefits, and it is more of an orange color), though it hardens more than palm shortening. And palm shortening is less expensive than red palm oil. I used organic palm shortening. If you wish a deeper yellow color we all so used to, add a pinch of turmeric. I chose palm shortening for its color, softness and neutral flavor. When my husband tasted it, I asked him, “What does this taste like?” His answer was, “Margarine.” I was a happy camper! I do taste a hint of olive oil, but that’s a good thing! Enjoy!

Yield: Makes appx. 1 1/2 cups

An allergy-free margarine or buttery spread that is gluten-free, wheat-free, dairy-free, egg-free, soy-free, tree nut-free, peanut-free, fish-free, and shellfish-free. To top if off, it's corn-free!

Ingredients:

2/3 cup organic palm shortening (I used Tropical Traditions brand which is gluten-free)
1/3 cup extra virgin olive oil (using grape seed oil may create a more attractive color)
5 Tablespoons gluten-free almond milk (grain-free) or gluten-free rice milk (nut-free); (or coconut milk - which is not neutral in flavor)
1 1/2 teaspoon fine sea salt
1/3 teaspoon guar gum
1/16 - 1/8 teaspoon turmeric (I used 1/8, but it could have been a little lighter in color)

Instructions:

Place all ingredients in a small food processor or blender. Blend until all ingredients are mixed thoroughly, less than a minute, usually. It will be a little runny.
Pour the mixture into a small container, cover (or not) and refrigerate until firm. Covering is recommended mainly to prevent absorption of other odors in your refrigerator.
Remove from refrigerator to soften prior to use.

3.1

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.

Gluten Free Recipes Admin

Next Tropical Traditions Organic Palm Shortening Review and Giveaway »

Previous « Change in Outback Steakhouse Gluten Free Menu - Updated Nov. 1, 2015

View Comments

Vera McCallum says:

September 25, 2014 at 12:44 am

I am very interested in the gluten free recipes for many of our customers at our bake sale fundraisers are asking for gluten free items and I need some recipes that I can make and sell at our table. We are fundraising to help the no kill shelters in our area.
Jeri Brock says:

January 25, 2014 at 4:58 am

I am going to try canned coconut milk to replace boxed coconut milk beverage. The canned has guar gum in it.
Jeri Brock says:

January 25, 2014 at 4:50 am

I made an error regarding corn ingredients in my comment. Canola is made from rape seed, not corn.
Gluten Free Recipes says:

April 1, 2012 at 2:27 pm

Facebook Comment:

" I made the margarine today. I used coconut oil and plain coconut milk with the olive oil. I didn't have guar gum so I substituted potato starch and arrowroot. I think it turned out very well. Thanks for the recipe, I never thought of making my own before and it turns out it will be cheaper too."

~ L.S.
ZuZu says:

November 11, 2011 at 8:14 am

Thanks for the recipe. I'd like to try this as a healthier spread alternative for my family.
Suzanne H says:

November 7, 2011 at 1:20 pm

Thank you for this. I've been missing that margarine/butter type flavor.
tanya says:

November 2, 2011 at 5:45 am

Oh wow, thanks for this!!