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 mins
Chill time30 minutes mins
Total Time5 minutes mins
Course: Salad, Sauce
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian
Servings: 10 people
Calories: 21kcal
- 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
- ⅛ teaspoon dried mustard
- ⅛ teaspoon paprika
- ¼ teaspoon kosher salt
- 1 tablespoon fresh parsley, chopped
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.
- 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.
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