Flour is not ready to eat and does not belong in this uncooked dressing. Use commercially prepared mayonnaise or a preparation made with pasteurized eggs. Allow at least thirty minutes in the refrigerator before serving.

See the FDA guidance on handling raw flour.

Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.

Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.

Browse the gluten-free recipe collection.

Keep the dressing covered in the refrigerator and use within 3 to 4 days, or by the earliest date on the sour cream, buttermilk or mayonnaise. Do not freeze; the mayonnaise separates.