The original recipe for this Corn-free, Egg-Free and Soy-Free Mayonnaise came from Adventures of a Gluten Free Mom. There are several ingredients that I am not able to eat, so here is my adapted version:
1/4 cup Sunflower Oil
1/4 cup Water
1/2 tsp Apple Cider Vinegar
2 tsp Brown Rice Flour
1 tsp Arrowroot
3/4 tsp Guar Gum
1/2 tsp Agave Nectar
1/2 tsp Sea Salt
Place ingredients in a canning jar. Secure lid and shake until mixture is combined and thickens.
Store in the refrigerator for up to one week.
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