Skip the store-bought bottles and make a delicious Gluten-Free Teriyaki Sauce at home to use for marinades, stir-fries, and more.
I’m a stir-fry maniac; it’s one of my favorite things to make. What could be easier than tossing some lean protein, onions, veggies, and sauce in a skillet and mixing it around until it’s done? Yes, I know, the steps are a bit more detailed than that, but with this gluten-free teriyaki sauce, I have the start to many memorable and simple meals.
Mind you, this sauce is not just good for stir-fries. It is also perfect for marinating chicken, turkey, beef, pork, fish, and tofu. Grilling, baking, air-frying, and broiling are ideal methods for cooking teriyaki-marinated proteins.
Most bottles of teriyaki sauce at the grocery store contain gluten from the wheat used in the soy sauce. While you can find some brands of gluten-free teriyaki on the shelves, they are not all created equal.
One well-known brand contains natural flavorings (whatever they might be) and succinic acid, which is used as a food additive in cosmetic acne treatments and industrial processes. Another popular product contains inactive yeast, xanthan gum, canola oil, and “spice” (although the exact spice is unknown). While there are one or two healthier options, it is clear that making it from scratch is the best way to go.
What is the difference between soy sauce, tamari, and coconut aminos?
Soy sauce is made from soybeans, water, wheat, and salt, resulting in a savory and salty flavor profile. Gluten-free soy sauce uses rice instead of wheat for the fermentation. Tamari is made from soybeans, water, and salt, with no gluten-containing ingredients. It has a richer flavor and is less salty than soy sauce. Fermenting tamari takes longer than soy sauce, imparting a deeper umami taste.
Coconut aminos are made without any soybeans, making them a better choice for people with soy allergies. Their savory yet slightly sweeter flavor is derived from fermenting coconut blossom sap with water and salt. Because coconut aminos are sweeter, you may want to use a little less sugar or other sweetener in this recipe, tasting it to get the flavor you like.
How do I store leftovers?
Let your gluten-free teriyaki sauce cool to room temperature before refrigerating it in a glass jar or an airtight container for up to 1 week. Alternatively, the sauce can be frozen in a freezer-safe container for up to 3 months. I recommend freezing in ice cube trays and placing the frozen teriyaki cubes in a freezer bag to pull out small portions as needed. Thaw overnight in the refrigerator before use.
Serving suggestions
There are numerous ways to utilize this gluten-free teriyaki sauce, making it difficult to know where to begin. You can substitute it for the sauce used in Broccoli Tofu Stir-Fry, Beef Teriyaki, and Air-Fryer Teriyaki Salmon. Drizzle it over a bowl of Basmati Rice or Microwave Green Beans (omit the butter) for a tasty side dish. Serve it as a dip for Chicken Katsu. These are just some of the many ways to use this delicious sauce.
Ingredients
- 1/2 cup low-sodium tamari
- 1/3 cup packed light brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 3/4 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1/2 cup cold water
- 2 tablespoons cornstarch
- 1 teaspoon sesame seeds optional
Instructions
- In a small saucepan, whisk together the tamari, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until the sugar begins to dissolve.
- Separately, in a small bowl, combine the cold water with the cornstarch and whisk until smooth. Pour this mixture into the saucepan.
- Place the saucepan over medium heat and stir continuously. Once the mixture comes to a boil, reduce the heat and let it simmer for 7-10 minutes until it thickens to your liking. Stir in sesame seeds if using, then remove from heat and allow to cool before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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