Gluten Free Teriyaki sauce is the perfect marinade for all your favorite Asian dishes. Peg’s grew up with this recipe handed down from her Mom. Teriyaki Rice Bowl is one of our family’s favorite dishes. It’s great used for vegetables and meats. Wheat Free Tamari is wonderful as are the alternatives! For the curious, you might wonder, what’s the difference between soy sauce and wheat free tamari, check out this article that explains it HERE.
Now there’s more great news for those of us who are also soy-free. There’s Coconut Amino’s! It’s a whopping 65% lower in sodium than soy sauce! AND Coconut Amino’s not only tastes like wheat-free tamari, maybe slightly more mild, but there’s 5 great reasons why you need this product in your pantry! “Coconut Aminos are made from two ingredients—aged sap of coconut blossoms and sea salt. That’s it. This version is CLEAN too! It is a low-glycemic, vegan, and gluten-free with 17 amino acids”. Read Leanne Ely’s Top 5 Benefits using coconut aminos from her blog~ Saving Dinner.
Summer’s here and this Gluten Free Teriyaki sauce with or without soy is a wonderful marinade for a BBQ alternative. Marinate chicken, grass fed Teriyaki beef burgers, cauliflower steaks, eggplant, giant portabello mushrooms or zucchini slices and wow your friends. You can marinate the veggies or meat for 30 minutes or over night. Then grill them all up. We promise it will all disappear fast. S0, make extra for next day’s leftover grilled vegetable salad!
Watch our recipe video below
Ingredients for Teriyaki Sauce and Marinade
3-4 garlic cloves minced
1 C green onion chopped
2T honey or coconut nectar
1-2 tsp. freshly grated ginger
¼ C sesame oil or (avocado oil if allergen to sesame seeds)
Method for making Teriyaki Sauce and Marinade
Blend all ingredients together.
Use to marinate: fish, chicken, beef, tofu, tempah, vegetables, portabello mushrooms.
Double recipe for more than a pound of meat.
Great to heat and serve as a sauce.
NOTE: To thicken Teriyaki sauce:
Whisk together 1 Tbsp. rice flour or arrowroot into 1/4 cup of warm water or a little of the marinade first. Then whisk the thickening mixture into warming teriyaki. This method of adding thickeners to a sauce eliminates lumps in your sauce.