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A jar of gluten free ranch dressing with a whisk.
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5 from 9 votes

Gluten Free Ranch Dressing

This homemade ranch dressing is easy and additive-free. Made without MSG, you can customize it to be gluten free, dairy free, and vegan.
Prep Time5 minutes
Chill time30 minutes
Total Time5 minutes
Course: Salad, Sauce
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian
Servings: 10 people
Calories: 21kcal
Author: Alicia

Ingredients

  • ¼ cup milk of choice
  • 1 teaspoon distilled white vinegar
  • ½ cup mayonnaise
  • ½ teaspoon garlic powder
  • 2 teaspoons shallot, peeled and minced
  • 2 teaspoons dried chives
  • teaspoon dried mustard
  • teaspoon paprika
  • ¼ teaspoon kosher salt
  • 1 tablespoon fresh parsley, chopped

Instructions

  • Combine the vinegar and milk together and allow it to sit and "curdle" into homemade buttermilk. Whisk all the ingredients together until smooth. Chill for at least 30 minutes - 1 hour. It will thicken more the longer it chills. Serve on a simple salad or use as a dip for veggies. 
  • Sometimes the onion flavor can get a little more strong on day two. If you don't like that flavor, just reduce or omit the shallots.

Notes

  • Milk substitutes, like oat milk, will not thicken the same as real milk. It must be chilled from 30 minutes to an hour to thicken properly. If it's still too thin, add a little more mayo or consider stirring in a pinch of arrowroot or cornstarch. 
  • This dressing will keep in the refrigerator up to 1 week. 

Nutrition

Serving: 1tablespoon | Calories: 21kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 103mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 699IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg