I finally got my book and imagine my heartbreak when I see my three reasons for living... sauerkraut (cabbage), pickles and mustard are a no-no for an A .  I cannot find a recipe for a vinegar free mustard and I looked in the stores and found nothing.  Can anyone lead me in the right direction?

Thanks!!

Christine

Hi oldchristine - Welcome  
I make this vinegar, it's excellent. However, if you're looking for that bright yellow mustard flavor, you probably won't like this one.
http://www.food.com/recipe/delicious-homemade-dijon-mustard-79999

I have been experimenting with no success to come up with a substitute. I am off to try something else. Will share if it works.

Maybe find a recipe for mustard that calls for vinegar, but use lemon juice instead?

I haven't tried this myself yet. I buy the kind with apple cider vinegar from whole foods, which is compliant for my kids even though I'm not supposed to have it. I also often mix mustard powder into foods, such as sardines, where I used to mix prepared mustard into a dish. That obviously wouldn't work if you like the mustard as a dip or topping,  but works well wherever you'd otherwise blend the mustard into a recipe.

Has anyone been able to find one?

Here are some links to mustard recipes in the recipe center:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?730

Some are vinegar free.

Many use wine.

Some have vinegar.  You can substitute lemon or lime juice in the recipes that include vinegar.

You could probably also substitute Ume Plum vinegar, which is a brine, not really a vinegar.

As for pickles, brine pickles are Neutral for type A Secretors.  Salt-cultured vegetables are extremely good, exceptionally healthy and amazingly easy to make.  We have some experts on the Forum who would be happy to give you pointers.  If you don't get any ideas for recipes, start a new thread on Cultured Vegetables.

You can't have cabbage on the type A food list, but you can culture nearly any other allowed vegetable.  They turn out crisp and delightful.

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-GC/m-1270324007/s-0/

The above is a very long thread re: Cultured Vegetables.

Well, at one point in time I had a mustard recipe, but evidently I never added it to the list here.  It was just mustard powder and water.  I don't remember the amounts.  It was SPICY and delicious.

Thank you all!  I love mustard and so this is going to be a fun challenge.  I mixed up a small batch today.

Honey Dill Mustard

5 tsp. mustard powder
1 TBS minced dill  
1 TBS water
1/4 tsp. salt
2 tsp. honey

Makes aprox. 1/4 cup

Had to taste of course but will let it mellow out and let you all know.  Yes, I like my bright yellow American mustard but I am flexible

Where do you find mustard free of vinegar and wheat? Amazon doesn't seem to carry one. SWAMI says that I can only have it if it's free of vinegar and wheat.

You make it yourself.

See recipes in the recipe center:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?730

I have a package of dried mustard seeds.  Anyone know how to incorporate them into a prepared
mustard?  Are they soaked first? I love those dark grainy mustards.

I would grind the mustards seeds dry, but I know some people would soak them in wine fist and then grind them in a blender.

I used the ingredients on the french's mustard bottle. Used enough spice to suit my taste. I used lemon juice and  1/2 tsp of mustard powder and used kefir as my base. I also added some honey. It was good. Adjust the spices to your liking.

Quoted from C_sharp

I would grind the mustards seeds dry, but I know some people would soak them in wine fist and then grind them in a blender.

Would the ground wet seeds/water or wine then create a true mustard?  Or do I need to also use some mustard powder?

2/3 cup Wine
6 tablespoons of mustard seed

Soak overnight

use a food processor, vitamix, ... to grind up the soaking mixture

Stir in a couple teaspoons of other spices (some combination of salt, turmeric, allspice, dill, ginger, sage, horseradish, chili powder, other herbs, sweeteners, ...)

Process more until desired texture reached.

Put mixture in a jar and refrigerate.

Awesome! Thanks

Quoted from C_sharp

2/3 cup Wine
6 tablespoons of mustard seed

Soak overnight

use a food processor, vitamix, ... to grind up the soaking mixture

Stir in a couple teaspoons of other spices (some combination of salt, turmeric, allspice, dill, ginger, sage, horseradish, chili powder, other herbs, sweeteners, ...)

Process more until desired texture reached.

Put mixture in a jar an refrigerate.

Is the seed what gives mustard its texture. I cant make the kefir one for my O husband. Have to come up with something for A and O. How long can home made be kept in the fridge?

Quoted from Christopher1

Where do you find mustard free of vinegar and wheat? Amazon doesn't seem to carry one. SWAMI says that I can only have it if it's free of vinegar and wheat.

Me too. But I did see that if you want to substitute vinegar you use 2x the lemon. I found this recipe:

■6 tablespoons mustard seeds
■1/2 cup mustard powder
■3 tablespoons vinegar (cider, white wine or sherry) or 6 tablespoons of lemon
■1/2 cup water or white wine
■2 teaspoons salt

Makes about 1 cup

1.Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too.

2.Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too.

3.Pour in the vinegar and wine or water, then stir well. When everything is incorporated, pour into a glass jar and store in the fridge. Wait at least 12 hours before using. Mustard made this way will last several months in the fridge.