If you have a gluten allergy but love to cook, you may have cast aside any aspirations of using a cooking wine in your sauces and other creations.

I do not drink wine, or any alcohol, so I prefer to purchase cooking wine. Now, when I say cooking wine, I am not referring to the kind people drink.

You see, cooking wine is not meant for drinking; it is made for cooking. It contains added salt and is formulated expressly for cooking. Also, if it’s added to a dish correctly, at least ninety seven percent of the alcohol will burn off in the cooking process, leaving a flavorful addition to your meals.

But for the gluten allergic/Celiac, cooking wine has long been out of the question.

Until now.

Because the good folks over at Mizkan/Holland House have created an entire line of cooking wines and vinegars which are gluten free!


I have found the Holland House brand in just about every grocery store in town. And my favorite for spaghetti and pizza sauce is the Marsala. It gives your Italian dishes that authentic taste.

In fact, I’ll share my spaghetti sauce recipe with you, just as a little bonus:

Spaghetti Sauce – No gluten, dairy, soy or other crud

  • In a 4 quart stock pot, brown 1 pound ground beef or turkey (for those avoiding meat, see the note at the end of my recipe)

Halfway through the browning process, add:

  • 1-2 cups raw mushrooms
  • 5 green onions, chopped
  • Continue sauteing until meat is cooked thoroughly and mushrooms are tender. Drain.
  • To the mixture, add one 20 oz can EACH plain crushed and pureed tomatoes
  • Next, add one small 6 oz can plain tomato paste

To that, add:

  • 2 cloves minced garlic
  • 1 TB dried basil (lemon basil is so delicious here)
  • 1 TB dried oregano
  • 1 tsp thyme
  • 1/2 tsp crushed rosemary
  • 2 bay leaves
  • 1 tsp salt
  • 1 TB sugar (I use coconut sugar and it works beautifully)
  • 1/4 cup Holland House Marsala cooking wine
  • Stir ingredients well
  • At this point, I strongly suggest transferring the ingredients to a crock pot to cook on low for 8-10 hours, stirring 3 or 4 times during the process.
  • If a slow cooker is not an option, leave the ingredients in the stock pot and cover. Turn on medium heat until mixture begins to simmer. Turn to low and allow the sauce to simmer for at least 45 minutes, but not more than one hour. Stir often.
  • Before serving, remove the bay leaves

Note: If you are vegan or vegetarian, the ground beef can be substituted with any variety of chopped veggies: zucchini, cauliflower, broccoli, carrots – the possibilities are endless!

Happy Cooking!