Gluten Free Hoisin Sauce

I’m hoping that I’m not the only person who struggles when deciding what to cook when friends come over to eat. I get a bit anxious when said friends have allergies or a particular intolerance. Thankfully there are thousands of recipes and ideas out there on the internet, but I still seem to have a bit of a mental block about it.

I thought I’d cracked it last time with ‘Char Sui Pork’ until I realised that Hoisin sauce (one of the key ingredients) isn’t gluten free..

Given that I aim to make everything from scratch, I thought I’d have a go at making the hoisin sauce as well – it turned out better than expected and made quite a nice little parting gift as well.


  • 2 Garlic cloves
  • 1tsp Five Spice powder
  • 125ml Red Miso paste
  • 125ml Honey
  • 2tbsp Rice Wine Vinegar


  1. Blend it all together.
  2. Marvel at how clever you are.

You can use your GF hoisin sauce straight away or pop it into sterilised jars, refrigerate and use within a month.

homemade Hoisin

This blog post is part of December’s Food Revolution challenge to make your own condiment.

And for interest, here’s how the Char Sui Pork belly strips turned out:

GF char sui pork

Happy eating!


What’s With All The Intolerance?

This isn’t my kind of subject, but I feel I need to provide at least some comment as a way of documenting for future reference.

I’m fairly sure that you all know someone that has a food intolerance right?  I seem to have a growing number of friends that are not specifically (medically) allergic to something, but react adversely and thus impose strict dietary regimes upon themselves.

What’s that all about?  It’s pretty easy to be negative about this subject but we could all do with trying to improve our understanding.

Perhaps these intolerances have always been there. Perhaps we have just become more accurate and astute at diagnosis?  I don’t buy that.  There has to be a root cause.

I can’t imagine what it must be like to exclude so many things from your diet; Vegetarianism seems like a dream by comparison (for both cooks and their guests!).  When you start to look into how many products contain say gluten or fructose, wheat or dairy, you can start to appreciate just how very limiting these intolerances are.

On a positive note, I’ve surprised myself recently as it turns out it’s quite possible to produce some lovely dishes that you wouldn’t believe could be gluten-free.  Quiche anyone?

Gluten Free Quiche

GF Quiche

Is there something that should be raising serious concern here?  I’ve heard some astonishing figures recently, such as “35% of the population in the UK have some form of intolerance”.

We have to get one thing straight here before I get lynched: there is without doubt a rather broad spectrum which is very real, and ranges from those making a conscious choice i.e. “I feel much better in myself if I cut out bread”, to those unfortunate enough to be Coeliac. 

I’m going to share my view on this, but given that i’ve decided to write about it, I’m sure that you already know what I’m going to say…

I think that perhaps we’re all now experiencing the impact of a hyper-processed diet in our younger years, certainly those of us having lived our childhoods in the 80’s anyway. 

With the uptrend of Real Food and the general public being more switched-on about what they eat and drink, I think that our bodies are paying the price for our past.  If you’ve been used to having over-processed ingredients for most of your life, how is your body going to react to the real stuff…

So is balance the solution? I’m fairly confident that it’s the best preventative method.  Fingers crossed for Felix. 

For recipes and ideas take a look at