Gluten Free Teriyaki Sauce
Ingredients
The Slurry
-
1
Tablespoon
cold water
-
1
Tablespoon
tapioca starch
The Sauce
-
¾
cup
gluten free soy sauce (tamari) or coconut aminos
-
½
cup
water
-
2
Tablespoons
coconut palm sugar or honey
-
2
teaspoons
rice wine vinegar or apple cider vinegar
-
2
teaspoons
grated ginger or ground ginger
-
1
teaspoon
minced garlic
-
¼
teaspoon
red pepper flakes (optional)
Instructions
- Whisk together the cold water and tapioca starch in a small bowl to create a slurry and set aside.
- In a saucepan, combine the tamari, water, coconut sugar, rice wine vinegar, ginger, garlic, and optional red pepper flakes. Bring to a light boil while stirring constantly for about 1 minute.
- Reduce the heat to medium-low and add the slurry, stirring gently to combine. Cook for another minute until the sauce thickens enough to coat a spoon.
- Remove from heat and allow the sauce to cool before using it as a glaze, marinade, or stir-fry sauce.
- Store in an airtight container in the refrigerator for up to 1 week, shaking or stirring before each use.
Nutrition Facts (estimated)
Servings
12
Calories
20
Total fat
0g
Total carbohydrates
3.2g
Total protein
1.9g
Sodium
1007.5mg
Cholesterol
0mg
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