This gluten-free teriyaki sauce is made with tamari instead of soy sauce, and has the classic richness and shiny luster of this sweet and salty condiment. It comes together in 10 minutes on the stovetop. Fresh ginger and garlic add brightness and balance. Use it as a marinade or sauce for vegetables, meat, and tofu.
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One of the first things I noticed when I went gluten-free in 2011 was that soy sauce was in SO many things, especially sauces and condiments. And what is soy sauce made of? Soybeans andwheat.
Teriyaki sauce is delicious and an integral part of some of my favorite dishes and stir-fries. The main ingredient for teriyaki sauce is soy sauce, so I developed this gluten-free recipe to use instead. This sauce is rich and has a beautiful shiny luster with sweet and salty flavors. Fresh ginger and garlic add brightness and balance.
Tamari is the base for gluten-free teriyaki sauce, which replaces soy sauce.
Tamari is made solely from fermented soybeans, and tastes nearly identical to soy sauce. It is slightly less salty and a darker color, with richer flavor. I actually prefer it!
Ingredients for Gluten-Free Teriyaki Sauce
tamari
garlic
fresh ginger
rice wine vinegar
brown sugar
honey
cornstarch
sesame oil
Delicious Ways to Use Gluten-Free Teriyaki Sauce
Homemade gluten-free teriyaki sauce is incredibly versatile and can be used in multiple ways throughout your meal planning. Here are a few of my favorites:
In a small saucepan, add all ingredients besides sesame oil and cornstarch. Bring to a gentle boil, whisking to dissolve sugar.
In a small bowl, whisk together cornstarch with 3 tablespoons cool water. Turn heat to medium and whisk cornstarch mixture into saucepan. Let it come to a soft simmer, with bubbles around the edges, and it will start to thicken over 4-5 minutes, coating the back of the spoon. You don’t want it to be overly thick, as it will continue to thicken as it cools.
Remove from heat and whisk in sesame oil. Pour into a glass jar and let cool before storing in the fridge.
Is all teriyaki sauce gluten-free?
Unfortunately most store-bought bottles of teriyaki sauce are not gluten-free because soy sauce is the main ingredient, which is made from wheat. The same goes for many “teriyaki” restaurant dishes, so be sure to ask your server before ordering.
Luckily, tamari is the one simple ingredient swap you can make at home to replace the soy sauce and create delicious gluten-free teriyaki sauce in just 10 minutes.
This gluten-free teriyaki sauce is made with tamari instead of soy sauce, and has the classic richness and shiny luster of this sweet and salty condiment. Fresh ginger and garlic add brightness and balance. It can be used as a marinade or sauce.
In a small saucepan, add all ingredients besides sesame oil and cornstarch. Bring to a gentle boil, whisking to dissolve sugar.
In a small bowl, whisk together cornstarch with 3 tablespoons cool water. Turn heat to medium and whisk cornstarch mixture into saucepan. Let it come to a soft simmer, with bubbles around the edges, and it will start to thicken over 3ish minutes, coating the back of the spoon. You don’t want it to be overly thick, as it will continue to thicken as it cools.
Remove from heat and whisk in sesame oil. Pour into a glass jar and let cool before storing in the fridge for up to 7 days.
I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.
I am using sweet rice flour as the thickener. When using that as a substitute for cornstarch, I double the amount. My teriyaki sauce was so thick that I had to make the recipe again without the starch and then mix the two together. Is 2 T. cornstarch the correct amount? Taste is very good.
Hi! Yes, that amount of cornstarch is correct amount; I’m wondering if you got the mixture too hot or boiled too high? You can always add more water to decrease the thickness.
Anne
September 4, 2024
This was delicious
Thank you
Amanda Paa
September 4, 2024
So glad you liked it!
Erin
May 29, 2024
I am using sweet rice flour as the thickener. When using that as a substitute for cornstarch, I double the amount. My teriyaki sauce was so thick that I had to make the recipe again without the starch and then mix the two together. Is 2 T. cornstarch the correct amount? Taste is very good.
Amanda Paa
May 30, 2024
Hi! Yes, that amount of cornstarch is correct amount; I’m wondering if you got the mixture too hot or boiled too high? You can always add more water to decrease the thickness.