Gluten Free Teriyaki Sauce (Homemade)

vertical side view of homemade gluten free teriyaki sauce being lifted from a bowl by a spoon

Gluten Free Teriyaki Sauce (Homemade)

Homemade gluten free teriyaki sauce made from tamari or gluten free soy sauce, coconut or brown sugar, fresh ginger and other healthier ingredients.

Course Sauces and Condiments

Cuisine American, Japanese

Prep Time 5

Cook Time 10

Servings

Calories 31kcal

Author Christy Gurin

Equipment

1 Measuring cups and spoons set
1 Rimmed medium sized pan
1 Small bowl
1 Spoon
1 wire whisk

Ingredients

1/2 cup low sodium tamari see notes for substituting coconut aminos
1 Tablespoon rice vinegar
1/3 cup coconut sugar or brown sugar
1 teaspoon sesame oil
2 teaspoons minced garlic
2 teaspoons minced or grated ginger
1 teaspoons chili garlic sauce or sriracha (optional) leave out or add more or less based on your spice preference
1/2 cup water
2 teaspoon arrowroot powder
2 teaspoons honey
sesame seeds optional as garnish

US Customary - Metric

Instructions

Add tamari, rice vinegar, coconut sugar, sesame oil, garlic, ginger, honey and chili sauce (if using) to a rimmed sauce pan and heat over low-medium heat.
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.
Pour arrowroot mixture into saucepan along with the honey. Whisk to mix in.
Let sauce come to a low simmer and let simmer, whisking occasionally for 4-5 minutes until it has thickened.
Remove sauce from heat and set aside.
Serve right away. Sauce will thicken more while it cools. Sprinkle with sesame seeds as a garnish if desired.

Notes

Substitutions for Tamari: You can substitute gluten free soy sauce if you can find it. If you don't care if it is gluten free, you can substitute regular low-sodium soy sauce for the tamari. If using coconut aminos, you may need to reduce the sugar from 1/3 cup to 1/4 cup and add salt to taste in the end to create balance. Coconut aminos tends to be sweeter than Tamari and the amount varies somewhat between brands so it will not taste the same but is a gluten free, soy free option.

Substituting cornstarch for Arrowroot: Substitute 1 1/2 teaspoons cornstarch for the arrowroot if preferred. Or you can substitute 3/4 teaspoon Xanthan gum.

Using brown sugar: if you use brown sugar in place of the coconut sugar, you can leave out the honey.

Other substitutions: 1/2 teaspoon garlic powder can be substituted for minced garlic. A scant 1/4 teaspoon can be substituted for minced ginger. Apple cider vinegar or red wine vinegar can be substituted for rice wine vinegar.

Thinning / Thickening: Sauce will thicken as it cools. If you need to thin sauce, add water, 1 Tbsp. at a time and whisk in over low heat until you reach your desired consistency. If you need to thicken sauce, dissolve 1/4 teaspoon arrowroot in 1 Tablespoon of water and add to sauce whisking over medium-low heat for a few minutes.

Leftover Sauce: store leftover sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat in a pan on the stovetop for best results.

Nutrition