Gluten-Free Teriyaki Sauce Recipe
This gluten-free teriyaki sauce is made with just 6 simple ingredients and takes only 10 minutes to prepare. Packed with rich umami flavor, it’s the perfect addition to your homemade meals. Whether you’re using it for baked teriyaki salmon or adding it to a stir-fry like san choy bau, this homemade sauce is a versatile and delicious pantry staple.
Let’s face it — finding a good-quality teriyaki sauce made with wholesome ingredients is tough, let alone one that’s gluten-free. With this easy gluten-free teriyaki sauce recipe, you can enjoy a healthier alternative to the store-bought versions, knowing exactly what goes into it.
Why You Will Love This Recipe:
- Gluten-Free: Made with tamari sauce this gluten-free teriyaki sauce recipe is the perfect alternative to traditional versions.
- Quick & Easy: With only a few simple ingredients and 10 minutes of your time, this easy sauce recipe is perfect for busy weeknights.
- Kid-Friendly: The mix of umami and sweet flavors is always well-liked by kids, making this simple sauce a great addition to family meals.
- Healthier Option: This homemade teriyaki sauce recipe uses real, wholesome ingredients, making it a healthier choice and great alternative to store-bought varieties.
- Vegan & Dairy-Free: Naturally vegan teriyaki sauce and dairy-free, this recipe works for various dietary needs.
It’s so hard to find a good gluten-free teriyaki sauce, but this recipe is a game changer! I couldn’t believe how easy it was to make with just a few ingredients. Now I always have a jar of it in the fridge for quick meals, and my whole family loves it. This recipe has become a regular in our house!
nancy
📝 Recipe Ingredients
Only a few simple ingredients are needed to make this delicious homemade teriyaki sauce. Here’s what you’ll need:
- Tamari Sauce: I use tamari, which has the same great flavor as soy sauce but without the wheat, making it the perfect gluten-free alternative. Ensure your tamari is certified gluten-free by organizations like the Celiac Disease Foundation.
- White Vinegar: You can also use rice vinegar as a substitute.
- Raw Sugar: I prefer raw sugar because it’s less processed, but feel free to use white sugar if that’s what you have on hand.
- Garlic.
- Cornstarch: To thicken the sauce.
- Olive Oil
See the recipe card below for a full list of ingredients 👇
Variations
- Soy-Free Option: Substitute tamari sauce with coconut aminos for a soy-free version.
- Traditional Teriyaki Sauce: Feel free to use regular soy sauce if wheat is not an issue.
- Spicy Teriyaki Sauce: Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes for a spicy kick.
- Low-Sodium Version: Use low-sodium tamari or coconut aminos to reduce the salt content.
How To Make Gluten-Free Teriyaki Sauce
- Step 1: Place tamari sauce, water, minced garlic, raw sugar, and olive oil in a small pan and bring to a simmer over medium heat.
- Step 2: Simmer for 5 minutes, stirring occasionally.
- Step 3: In a small bowl, mix cornstarch with a little water until smooth, then add it to the simmering sauce mixture.
- Step 4: Stir well and continue simmering for 1-2 minutes, allowing the sauce to thicken. Watch closely to avoid burning.
- Step 5: Remove the pan from heat and let the sauce cool before transferring it to a glass jar for storage.
- Step 6: Optional: For an extra smooth texture, strain the sauce through a sieve or fine mesh strainer before adding the cornstarch. This will remove the small garlic pieces for a smoother consistency.
☀️ Top Tips To Make Gluten-Free Teriyaki Sauce
- The sauce thickens quickly due to the cornstarch. Keep an eye on it while simmering, and if it becomes too thick, add a little water to thin it out.
- You can tweak the sweetness by adding more raw sugar or swapping sugar for honey, maple syrup, or even coconut sugar.
🍴 How To Use Teriyaki Sauce
We love teriyaki sauce in our household. It’s such an easy way to add amazing flavors to your meals. Whether you’re grilling, stir-frying, or just looking for a quick marinade, this delicious Japanese sauce adds a savory-sweet kick to almost any dish. Here are a few ways you can use it:
- Marinade for Meats and Seafood: Use it as a marinade for teriyaki chicken, beef, pork, or seafood. Marinate for at least 30 minutes or overnight and enjoy a quick family dinner that everyone will love.
- Glaze for Grilled or Roasted Dishes: Brush the sauce onto meat or fish during the last few minutes of cooking for a delicious caramelized glaze. Perfect for meals like honey ginger glazed chicken recipe or Miso Glazed Salmon.
- Stir-Fries: Add the sauce to chicken stir-fries, tofu, or noodles. It provides a savory-sweet coating, making it ideal for quick weeknight meals.
- Dipping Sauce: Use it as a dip for dumplings, Thai chicken meatballs, or sushi.
- Bowl Toppers: Drizzle over salmon poke bowl, rice bowls, Japanese roasted eggplant, or noodles for a delicious addition to your meal.
❄️ How to Store
- Refrigerate: Once the sauce has cooled down completely, transfer it to a clean, airtight container. It can be safely stored in the refrigerator for up to two weeks. Be sure to label the container with the preparation date to keep track of freshness.
- Freeze: For longer storage, you can freeze the teriyaki sauce. Place it in a freezer-safe container, leaving a bit of room at the top for expansion. Alternatively, you can freeze the sauce in ice cube trays for easy portion control. Once frozen, transfer the cubes to a freezer bag. Frozen teriyaki sauce can last up to three months in the freezer. Thaw it in the refrigerator overnight before using it again.
Recipe FAQs
If the sauce didn’t thicken, it might be because you haven’t fully dissolved the cornstarch or didn’t cook it at a high enough heat. Be sure to whisk the cornstarch into cold water before adding it, and simmer until thickened.
Yes, you can use tapioca starch or potato starch as a 1:1 substitute for cornstarch. Keep in mind that tapioca starch may give the sauce a slightly glossier and stickier texture. Dissolve the tapioca starch in cold water before adding it to the sauce to prevent clumping.
For more tips on gluten-free cooking and ingredient substitutions, check out the Gluten-Free Certification Organization.
More Delicious Sauce Recipes You’ll Love
If you tried this Homemade Gluten-Free Teriyaki Sauce Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Gluten-Free Teriyaki Sauce Recipe
Ingredients
- ½ cup tamari sauce or use soy sauce if gluten is not an issue.
- ¼ cup filtered water
- 2 teaspoons raw sugar or substitute with raw honey
- 1 tablespoon white vinegar
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
Instructions
- In a small saucepan, combine tamari sauce, water, minced garlic, raw sugar, and olive oil. Bring to a simmer over medium heat.
- Let the mixture simmer for 5 minutes, stirring occasionally.
- In a small bowl, whisk cornstarch (or tapioca/potato starch) with water until smooth. Slowly add this mixture to the saucepan, stirring continuously.
- Simmer for an additional 3-4 minutes, or until the sauce thickens.
- Remove from heat and allow to cool slightly before transferring to a glass jar for storage.
- Optional: For a smoother sauce, strain through a sieve to remove any garlic pieces before adding the starch mixture.
Notes
- Storage: Store the sauce in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze the sauce in portions (e.g., using ice cube trays) and use within 3 months.
- Thickening: If the sauce thickens too much after refrigeration or freezing, simply reheat gently over low heat and stir in a small amount of water until it reaches your desired consistency.
- Gluten-Free Tip: Ensure that all ingredients, especially tamari sauce or soy sauce, are labeled gluten-free to maintain the recipe’s gluten-free status.
- Substitutes: You can use tapioca starch or potato starch as a 1:1 substitute for cornstarch. Keep in mind that tapioca starch may make the sauce glossier and stickier.
This gluten-free teriyaki sauce is so easy to make and tastes delicious. It’s such a great alternative to the store-bought variety. We use it to make teriyaki salmon or teriyaki chicken rice bowls, and it is so good!