Teriyaki Sauce (Gluten-Free)

Skip the store-bought bottle and make your own deliciously thick gluten-free teriyaki sauce at home! Made with gluten-free soy sauce, brown sugar and toasted sesame oil, this recipe delivers that bold, sweet-and-savory flavor you love—without any hidden gluten or additives. It’s perfect for glazing grilled meats, tossing with stir-fried veggies, a marinade or using as a dipping sauce. Quick to make and full of rich flavor, this homemade version is a pantry staple you’ll turn to again and again.

YIELD: 1 1/4 Cup

PREP TIME: 5 MIN

COOK TIME: 5 MIN

TOTAL TIME: 10 MIN

INGREDIENTS

• 1 Cup gluten free soy sauce (I use Tamari)

• 1 Tablespoon toasted sesame oil (you can use regular)

• 1/2 Cup packed brown sugar

• 1/2 Teaspoon ground ginger (you can use 1 Teaspoon fresh finely grated ginger)

• 4 Teaspoons minced garlic (fresh or from a jar)

• 2 Tablespoons apple cider vinegar

• 3 Tablespoons cornstarch

• 4 Tablespoons cold water

DIRECTIONS

1. Mix cornstarch and water together to create a paste. Set a-side.

2. In a 2 quart pot, combine the rest of the ingredients and whisk together over medium heat until the mixture begins to simmer.

3. Stir the cornstarch and water paste. Then add to the simmering pot. Whisk until the mixture becomes transparent and thickens.

4. You may need to add additional water if the sauce is too thick.

5. Remove from heat and completely cool.

6. Place in a sealed container in the refrigerator for an hour before using.

7. You can store the sauce up to 3 weeks in the refrigerator.

8. When using as a marinade, place mixture in a sealed container or plastic bag with choice of meat, chicken or vegetables over night.

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NOTES:

1. You can make the sauce thinner by omitting the cornstarch. You will still need the 4 Tablespoons of water to add when cooking.

2. When using as a marinade, it is recommended you have a a recipe giving you a time to marinade.

3. When using the sauce for fish, it is best to put on after the fish has been cooked.