A bottle of homemade gluten free Worcestershire Sauce and pictures of all the ingredients.


Gluten free Worcestershire sauce is supposed to be easy to buy but when I first searched for it I couldn’t find it.

I had the typical bottle of Lea & Perrins Worcestershire sauce in my fridge for many years and never gave it much thought. When you start cooking gluten free you give every ingredient a second thought.

In Canada we’re familiar with the fact that popular items contain different ingredients when sold in the United States or in Canada. The label looks the same but the ingredients can be a bit different and may include gluten. When I wanted to replace gluten containing Worcestershire sauce in my kitchen, the Canadian Lea & Perrins bottle contained gluten.

That’s when it occurred to me that I could probably make a version from scratch in less time than it took to go to the store. So I learned to make it and I’m happy with this recipe. All these ingredients are in my cupboard so it’s quick to come together. Try it and see what you think.

Watch Worcestershire Sauce on YouTube

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A picture of all the ingredients to make homemade Worcestershire sauce

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Gluten Free Worcestershire Sauce Without Tamarind

Worcestershire sauce is a liquid condiment commonly used in beverages, salad dressings and as a seasoning for meat. It is kind of unique and I knew from my reading over the years that it should contain tamarind.

This recipe starts with apple cider vinegar rather than malt vinegar, an ingredient I always have in my cupboard. I keep tamarind in my pantry but I compared several recipes and finally came up with this one. I’m happy with how easy it is to make and the taste so tamarind remains as an optional ingredient.

If you’re keen to experiment and tweak the recipe check out this post, Tamarind concentrate vs tamarind paste. I’d start by adding 1/2 teaspoon of tamarind to this recipe and then adjust to suit your taste.

There are other recipes that may be more accurate to the original. During my quest I found America’s Test Kitchen had a premium homemade Worcestershire sauce recipe. Theirs’ requires aging and is nicely wrapped in brown paper, the perfect homemade gift for any Worcestershire sauce fan. There was a time I may have taken on a project like that but for now, that won’t be happening in my kitchen.

Get The Tools

I poured that first recipe into a little glass bottle with a lid, like this salad dressing bottle. You can find them at kitchen stores or a dollar store. I recommend you buy a decent bottle with a proper stopper. I labeled my bottle using my Dymo label maker and simply refill as needed.

Let me know in the comments below if you made this recipe as is of if you tweaked it. What do you like to make with Worcestershire sauce?

Recipes with Worcestershire Sauce

Click on the (hard to see) text on the bottom of each image to go to the recipe/blog post.

Gluten Free Worcestershire Sauce

This Worcestershire sauce uses apple cider vinegar instead of malt vinegar and takes less time to make than a trip to the store. Tamarind is traditionally included but since not everyone has it I've listed it as an optional ingredient.
Author: Cinde Little
Prep Time: 5 minutes
Cook Time: 5 minutes
Course: Homemade Sauces
Keyword: gluten free Worcestershire sauce


  • ½ cup apple cider vinegar
  • 2 Tbsp gluten free soy sauce
  • 2 Tbsp water
  • 1 Tbsp brown sugar
  • ¼ tsp ground ginger
  • ¼ tsp dry mustard
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • tsp cinnamon
  • tsp pepper
  • ½ tsp tamarind (optional - see notes for use)


  • Place all ingredients in a medium saucepan and stir.
  • Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
  • Pour into a bottle and store in the refrigerator. Lasts indefinitely.
  • Makes about ¾ cup. Shake well before using.


Buy tamarind concentrate and reconstitute the thick paste with water. Add 2 parts water to 1 part concentrate and stir until combined. Measure and use in any recipe calling for tamarind paste. To learn more check out this post, Tamarind concentrate vs tamarind paste
Tried this recipe?Let us know how it was!


  • Sue E says:

    I’m in the UK watching this. My question is can I use dijon or whole grain mustard. Our mustard powder is not gluten free here.

    • Cinde Little says:

      Hi Sue! Yes, I think Dijon would be a good choice since it’s smooth. Instead of 1/4 tsp dry mustard I’d start with 1/2 tsp Dijon then play around with the amount to your liking. Be sure to whisk the sauce well, or even blend it if you find it separates as it sits. Happy cooking!

  • Rochelle says:

    Does this have to be refrigerated? How long does it last?

    • Cinde Little says:

      Hi Rochelle! Yes, put it in the fridge and it keeps indefinitely. Shake it before each use and that’s it. Enjoy!

  • Faith Milton says:

    Many places online say that Lea & Perrins Worcestershire Sauces is gluten-free and therefore safe for Celiacs, so I bought a bottle today, but on getting my glasses on so I could read the small print, discovered that it contains barley. Barley contains gluten. So thank you for the recipe for homemade Worcestershire Sauce. Faith

    • Cinde Little says:

      Thanks for letting me know Faith! When I first started gluten free it wasn’t easy to find GF Worcestershire. Even though you can probably find it now I just keep making this simple recipe. All the ingredients are in my kitchen so no shopping and no label reading. I’m glad it works for you too.

  • Jessica says:

    I wonder why I can only get GF Worcester sauce in the US? Any idea why?

    • Cinde Little says:

      Jessica, all I can say is that food manufacturing seems fairly complex. I don’t even look for gf Worcestershire sauce anymore but I think I’ve seen people post about a brand available in Canada. That’s the perfect question to ask in a local celiac Facebook group or even the Canadian Celiac Association Facebook group. Good luck!

  • Julia Gardarsdottir says:

    Thank you Thank you Thank you,
    Not only can’t I eat gluten but my daughter have both onion and garlic allergy. I will try this with celery, fennel and asafetida instead.

    • Cinde Little says:

      Hi Julia! I’m so glad you found the recipe and those sound like good options for you. When you have food restrictions some ingredients are just easier to make homemade. Happy Cooking!

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