Gluten Free Teriyaki Sauce Recipe
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, and the results were fantastic. The kids have been happy to have this in many recipes as of late.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Nut Free, Peanut Free, Yeast Free, Cane/Refined Sugar Free, Sesame Free, Nightshade Free, Diabetic Friendly, Vegan Compatible
For Vegan: Use maple syrup or agave instead of honey.
1 cup Water
1/2 cup Wheat/Gluten Free Soy Sauce (we use San-J Gluten Free)
1/4 cup Honey (we used raw, unfiltered, organic)
1/4 cup Date Sugar
2 tsp Rice Vinegar
1 tsp Onion Powder (granules OK)
1 tsp Garlic Powder
dash of Ground Ginger
3 TBSP Starch of Choice (Potato, Tapioca, and Arrowroot are all good choices)
Related post: Honey & Soy Baked Ahi
In a sauce pot, combine everything but the starch. Good luck with the honey, hehe. Place your pot 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 pot 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.
I’ve used this on burgers, as a dip, and with homemade salmon patties for the kids. Those who got to eat it loved it. Store any leftover sauce for about a week in your fridge. Enjoy!