It took a few attempts to get a teriyaki sauce I really love. I’m so glad I stuck with it! This sauce is so simple to make, and versatile to use.
I like to make a double or triple batch and store the extras in a mason jar in the refrigerator for later use. There are so many dishes I’m dying to try with this sauce.
Ingredients:
1/4 cup gluten-free soy sauce
2 tablespoons water
1 tablespoon corn starch
1/4 cup frozen orange juice concentrate
1/4 cup brown sugar
2 tablespoons honey
1/4 teaspoon black pepper
1/8 teaspoon ground ginger
Directions:
- Combine soy sauce, water, and cornstarch in a medium sized sauce pan and stir well to remove all lumps. Add the remaining sauce ingredients.
- Stir continuously over medium heat until sauce comes to a boil and thickens. Use in all your favorite recipes that call for bottled teriyaki sauce, refrigerate any left-overs for later use.
My daughter can’t have wheat or cornstarch, any suggestions there? I got your recipe book which I can’t wait to try for myself, but was disappointed when the UNflour was almost half cornstarch. After researching it, is there some reason you don’t just use rice flour and or tapioca flour? Why do you put the corn starch in it?
Hope this isn’t a very repetitive question for you from others as well but I was curious what you thought.
Thanks for your time,
Laurie
Laurie,
I hope you enjoy the book too. For your daughter I do have a suggestion. I have tried replacing the cornstarch with potato starch in some of my recipes and had some success. The cornstarch is necessary to get the flour the right consistency to have it bake up nicely, but potato starch works in a similar way. Here is a link to an article on my site where I share my experience with making a gluten and corn free flour. http://www.irresistiblyglutenfree.com/2011/09/a-gluten-free-corn-free-flour-solution/
I hope this helps!
Christina