I have no choice but to cook most things from scratch, and this gluten-free teriyaki sauce is one of my favorite discoveries! This recipe has all the sweet, tangy, umami flavor I crave but without any gluten – thanks to one simple swap. My family loves drizzling this sauce over rice, grilled chicken, or salmon, but my favorite way to use it is in a stir fry!

Gluten-Free Teriyaki Sauce Recipe

Teriyaki sauce is deep-rooted in traditional Japanese cuisine and has a rich history dating back centuries. Over time, the original recipe has evolved, and new variations have been created. Unfortunately, for those like me who can’t eat gluten, most teriyaki sauces contain soy sauce (which is made from soybeans and wheat). So, I knew I had to come up with a recipe for gluten-free teriyaki sauce! I switch the soy sauce for tamari and combine it with sesame oil, rice vinegar, and other pantry staples to create a delicious, gluten-free alternative in just 20 minutes!

Ingredients

• Tamari: Think of tamari as soy sauce’s gluten-free cousin. It tastes similar to soy sauce, but it’s made without wheat. I highly recommend using low-sodium tamari to control the sodium level in your sauce. If you can’t find tamari, you can use a gluten-free soy sauce instead. Always check the labels to ensure they’re gluten-free and to check cross-contamination warnings.
• Light Brown Sugar: Adds the perfect amount of sweetness to balance out the salty tamari. Use packed light brown sugar for this recipe.
• Honey: I always use honey because it adds a deeper, more complex flavor to the sauce. If you don’t have honey on hand, you can substitute it with maple syrup.
• Rice Vinegar: This gives the gluten-free teriyaki sauce its signature tangy flavor.
• Sesame Oil: Adds a rich, nutty flavor to the sauce. A little goes a long way, so only use the amount specified in the recipe to avoid overpowering the other flavors.
• Garlic and Ginger: Freshly minced garlic and grated ginger add a ton of flavor.
• Cornstarch: This is used as a thickening agent.
• Water: Mixes with the cornstarch to make a slurry to thicken the sauce.
• Sesame Seeds: Optional, but adds to the overall texture and presentation.

Tips and Suggestions

• Tamari is generally quite salty, so look for a brand labeled as “reduced sodium” or “low sodium” for this recipe.
• Whisk the sauce well as you bring it to a boil to prevent it from burning.
• You can simmer your sauce for less time if you want a thinner consistency or let it cook longer for a thicker, more syrupy sauce.
• Mix the cornstarch and water in a small bowl before adding them to the saucepan with the other ingredients. This will prevent clumping and ensure a smooth, thick texture.
• Check all of your ingredients to ensure they’re gluten-free. Don’t forget to read the cross-contamination warnings on packages, too.

Is Teriyaki Sauce Gluten-Free?

Most teriyaki sauces are not gluten-free. Traditional teriyaki sauces use soy sauce, which contains wheat. I use tamari in place of soy sauce in this gluten-free teriyaki sauce recipe, making it suitable for those with gluten sensitivities or allergies. However, it’s always important to check the labels on all ingredients to ensure they’re truly gluten-free.

Why Is Tamari Gluten-Free?

Tamari is made from fermented soybeans, rice, and salt, making it gluten-free. It’s actually a byproduct of miso paste (which is also gluten-free!). However, I’ve noticed some brands purposely add wheat to their tamari, so it’s important to double-check the label before purchasing.

Can I Use Coconut Aminos Instead Of Tamari?

Coconut aminos are a great soy-free alternative to tamari. They have a similar umami flavor and are also naturally gluten-free. Just keep in mind that coconut aminos can be slightly sweeter than tamari, so you may need to adjust the amount of honey or sugar in the recipe accordingly.

Serving Suggestions

There’s no right or wrong way to serve this homemade gluten-free teriyaki sauce, but here are a few ideas:

• As a marinade for chicken, beef, or fish before grilling.
• Drizzled over gluten-free fried rice.
• As a dipping sauce for sushi, tempura vegetables, or gluten-free chicken tenders.
• As a glaze for pan-fried or grilled tofu.
• Mixed into a veggie stir-fry.

Storage Instructions

Let your sauce cool completely before storing it in a sealed container in the fridge for up to a week. If desired, reheat it gently on the stove or in the microwave. You may need to add a splash of water to thin the sauce out if it thickens to much. This gluten-free teriyaki sauce can also be frozen for up to 3 months. Thaw it overnight in the fridge before using it.

More Gluten-Free Sauce Recipes to Try!

• Gluten-Free Alfredo Sauce
• Gluten-Free Spaghetti Sauce
• Gluten and Dairy-Free Ranch Dressing

How To Make Gluten-Free Teriyaki Sauce Step-by-Step

Whisk ½ a cup of low-sodium tamari, ¼ cup light brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon minced garlic, and 1 teaspoon grated fresh ginger together in a small saucepan. In a separate bowl, combine ½ a cup of cold water and 1½ tablespoons of cornstarch until smooth.

Add the cornstarch slurry to the saucepan with the other ingredients and mix well.

Place the saucepan over a medium heat and bring to a boil. Stir often with a whisk to incorporate all the ingredients and prevent burning.

Once boiling, reduce the heat to low and let the sauce simmer for 5-10 minutes until it’s reached your desired thickness. I like my gluten-free teriyaki sauce to be thick, like the traditional version, so I usually simmer it for closer to 10 minutes.

Take the sauce off the heat and mix in 1 teaspoon of sesame seeds (optional). Serve your gluten-free teriyaki sauce hot or cold as a dip, marinade, or sauce for your favorite dishes!