Gluten Free Teriyaki Sauce
I have to be honest and say, there are a lot of Gluten Free Teriyaki Sauces out there on the market. In fact, when I was at Costco last week, I found an organic gluten free sauce. I smiled, picked up the bottle, smiled even bigger, then sadly put the bottle down. You see, it was full shelf stabilizers and strange ingredients that can’t be pronounced, and well, I just couldn’t feed it to others. Needless to say, I got to inventing in the kitchen again. This sauce in particular, I don’t know that it can be made corn free, however, it is gluten free and somewhat organic. Here’s what you need:
1 cup water
1/2 cup soy sauce (I used San-J Gluten Free)
1/4 cup honey (I used raw, unfiltered, organic)
1/4 cup date sugar
2t rice vinegar
1t onion powder
1t garlic powder
dash of ginger
3T starch (I used Bob’s Red Mill Potato Starch)
In a sauce pan, combine everything but the starch. Good luck with the honey hehe. Place your pan on medium heat, and using a whisk, start mixing. Once you have things moving and shaking a bit, add the starch. Try not to let it drop into the pan as a large clump, rather, sprinkles. This will make it easier to incorporate into the mixture. Things will heat up as you continue to mix. Be sure the starch is well incorporated. You will know it’s ready when the sauce becomes thick, and bubbles a little.
Recently, I’ve used this on burgers, as a dip, and with homemade salmon patties. Those who got to eat it loved it. Store any leftover sauce for about a week in your fridge. Enjoy!