One of the challenges of a special diet is the expense of processed food. My favorite gluten-free bread is $12 a loaf. Why? Because it tastes like real bread even though it is vegan and mostly organic and gluten, dairy and corn free. Hence it sells out even at $12 a loaf.

Having made my own bread, I can assure you it is worth the money. Making bread takes too much time, and the mixes all require eggs. Even the best of them taste “gluten-free”. The cheaper breads are made with cornstarch and GMOs. Bread, I am willing to pay up to outsource.

But not salad dressing. Its faster to make it myself than it is to read all the bottles at the store to figure out which ones aren’t going to kill me. Also I have yet to find a gluten-free, soy-free, corn-free vegan bottled organic dressing. If you have one PLEASE leave a comment.

Until then, I am going to invest the five minutes that it takes and make my own dressings. This one was a hit so here goes.

1 tablespoon honey
2 tablespoons prepared gluten-free safe mustard (I use Organicville which has 5 ingredients)
6 tablespoons olive oil
1 tablespoon balsamic or apple cider vinegar
1 tablespoon white vinegar
1/4 tsp xanthan gum (this keeps the stuff from separating.
1/4 tsp salt (truly optional)

Clean bottle to hold dressing
Measuring spoons

Mix all ingredients except anthan gum and water in a bottle. Shake well. Add xanthan gum. Shake well. Add water one tablespoon at a time and incorporate (shake well) after each one until your dressing reaches the desired consistency.

Chill, use. Note that olive oil solidifies in the refrigerator so the dressing will be very thick when first taken out of the refrigerator. You may want to add more water or you may want to let the dressing warm up before using.