Gluten Free Teriyaki Sauce Recipe (Easy Homemade)

Homemade gluten free teriyaki sauce made from tamari, gluten-free soy sauce or coconut aminos, coconut sugar or brown sugar, fresh ginger and other healthier ingredients. It is perfectly thick, and made from healthy swaps but still just as delicious! You’ll never need store-bought teriyaki sauce for your stir fry and dipping sauce again with this tasty recipe.

Why You’ll Love This Recipe for Gluten-Free Teriyaki Sauce

This recipe for homemade teriyaki sauce is simple yet so full of flavor. It’s just as good as regular teriyaki sauce and you won’t be able to detect a difference whether you have celiac disease, follow a gluten-free diet or not. You’ll find yourself licking the spoon! Here are the primary reasons we know you’ll love this savory teriyaki sauce:

• Completely gluten-free by using tamari instead of soy sauce
• Rich umami-sweet balanced flavor
• Free of refined sugar
• Leftovers last for 2 weeks in the fridge
• It’s easy to make with just a few steps
• Uses arrowroot instead of cornstarch

Ingredients for Gluten Free Teriyaki Sauce

This recipe uses a few key ingredients to make the best teriyaki sauce without soy sauce you’ll ever have. Made from pantry staples, making your own teriyaki sauce is simple. Here’s what you’ll need:

• low sodium tamari – I recommend using a low-sodium organic tamari soy sauce alternative. If you don’t care if the recipe is gluten free, you can substitute regular soy sauce 1:1. if you want it to be soy free you will need to use coconut aminos and adjust the amount per the instructions in the recipe notes.
• rice vinegar – a splash of rice vinegar adds a hint of acidity to balance out the sweetness and saltiness. You can substitute apple cider vinegar or red wine vinegar if you prefer.
• coconut sugar or brown sugar – adds the characteristic sweetness to teriyaki that we all love. Brown sugar is sweeter and melts in better but is more refined and is higher on the glycemic index. Coconut sugar (aka coconut palm sugar) is lower on the glycemic index but tends to be grainier and less sweet. Use whichever you prefer.
• sesame oil – adds a silky, glossiness to the teriyaki sauce in addition to flavor.
• minced garlic – garlic adds additional flavor. I recommend using fresh garlic or jarred pre-minced garlic but you can substitute 1/2 teaspoon garlic powder if needed.
• ginger – as with the garlic, ginger adds that underlying aromatic flavor in a good teriyaki sauce. Either fresh ginger or pre-minced jarred ginger work fine in this recipe.
• chili garlic sauce or sriracha (optional) – I use sambal oelek when I want to make it spicy but usually leave it out to make it kid friendly. The choice is up to you!
• water – water is necessary to dilute the sauce and make a slurry to thicken it.
• arrowroot powder – is turned into a slurry and added to the sauce to thicken it. You can use corn starch or xanthan gum instead too if you adjust the ratio a bit (instructions for this outlined in recipe notes).
• honey – most homemade teriyaki sauce recipes don’t ask for two sugar sources but this recipe needs that extra punch to get the right consistency and sweetness. This it because it uses coconut palm sugar instead of white sugar or brown sugar. You can leave it out if you use brown sugar though! If you are a vegan and do not eat honey, substitute agave nectar, maple syrup or just extra sugar instead.
• Sesame seeds – optional and mostly for looks!

How to Make Homemade Teriyaki Sauce

1. To start, add tamari, rice vinegar, coconut sugar, sesame oil, garlic, ginger, honey and chili garlic sauce (if using) to a rimmed sauce pan and heat over low-medium heat.
   
2. Mix 1/2 cup of water 2 teaspoons of arrowroot powder in a small bowl (can substitute 1 ½ teaspoons of cornstarch) and stir until dissolved.
   
3. Pour arrowroot mixture into saucepan along with the honey. Whisk to mix in.
   
4. Let sauce come to a low simmer and let simmer, whisking occasionally for 4-5 minutes until it has thickened.
   
5. Remove sauce from heat and set aside.
6. Serve right away. Sauce will thicken more while it cools.

Making it Soy Free and Paleo

While this recipe is naturally gluten-free if you use Tamari, it is not soy free. Tamari is a soy product so the recipe is not paleo as written since it contains soy.

If you want to make a completely paleo, soy free teriyaki sauce, you will need to use coconut aminos instead. Since coconut aminos is sweeter and less salty, you can use a little less sugar and will need to adjust salt level to taste at the end. It won’t taste exactly the same but is the closest soy-f option available.

Recipe Notes

Storage and Reheating

Storage: store leftover sauce in store leftover sauce in an airtight container in the refrigerator for up to 2 weeks.

Reheating: reheat leftover teriyaki sauce in a pan on the stovetop for best results. You can also reheat in the microwave but it may affect the consistency.

Freezing: You can freeze leftover teriyaki sauce in ice cube trays. Once frozen, pop out the cubes and store in a labeled freezer safe bag or container. Thaw in a container the countertop or in the microwave. Do this with caution though! It does not always re-constitute well when defrosted.

What to Serve with Teriyaki Sauce

When it comes to that teriyaki flavor, there are so many Asian-inspired meals that this delicious sauce pairs well with. Teriyaki sauce is versatile and here are some of my favorite ways to use it:

• As a glaze for skewers like these teriyaki chicken kabobs
• Drizzled over roasted or grilled veggies as a glaze
• Paired with teriyaki noodle stir fry
• As a stir-fry sauce for your favorite vegetables and/or meats
• As the sauce in salmon teriyaki bowl or topping an egg roll bowl stir fry
• As a dip for egg rolls, fresh salad rolls or other appetizers
• As a teriyaki marinade and glaze for meat like chicken, beef, pork or seafood
• Topping ground beef lettuce wraps for more flavor
• As a flavor punch for white rice, brown rice, cauliflower rice or quinoa

What is the Difference Between Soy Sauce and Teriyaki Sauce?

Soy sauce is made from fermented soybeans, water, and salt, while teriyaki sauce consists of soy sauce, sugar or honey, mirin, and sometimes ginger and garlic. Both have a savory, umami taste, but teriyaki sauce is sweet as well since it has sugar added.

Soy sauce is thin and watery, while teriyaki sauce is thicker and syrupy due to the added sugar. Soy sauce is a versatile condiment in various Asian cuisines, while teriyaki sauce is specifically Japanese and it’s primarily use is for a glaze or marinade for meats.

Is Teriyaki Sauce Gluten-Free?

Typically soy sauce is not gluten-free unless clearly labeled so. Most teriyaki sauce is soy sauce-based, meaning it is made using wheat and soy. This recipe is for a gluten free teriyaki sauce and uses certified gluten-free tamari as a soy sauce alternative to accomplish this. If buying a store-bought teriyaki sauce make sure that it is labeled gluten-free and don’t make assumptions.

What is Tamari?

Tamari tastes like soy sauce but is derived from soy beans without wheat or with very little wheat added. Look for the “Gluten-Free” label on the tamari bottle to make sure you are purchasing a wheat free variety if needed.

Is Teriyaki Sauce Vegan?

Teriyaki sauce is typically vegan unless honey is included. To make a vegan sauce, leave out the honey and substitute agave syrup, pure maple syrup or extra sugar.

What is a slurry?

A slurry is a mixture of either arrowroot starch or cornstarch and water, used to thicken a sauce or soup. Once the powder is dissolved in the water, it is stirred into a sauce and brought to a simmer. The sauce will become thicker after heating and then even thicker once it cools.