Gluten-Free Teriyaki Sauce

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This gluten-free teriyaki sauce has the sweet, tangy, umami flavors you love without any of the gluten. Plus, it's ready in just 20 minutes!

Prep Time5

Cook Time15

Total Time20

Course: condiments, sauces

Cuisine: Japanese

Keyword: gluten free teriyaki sauce

Servings: servings

In a small saucepan, combine tamari, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk well to combine.
In a small bowl, combine cold water with cornstarch and whisk until the cornstarch has dissolved.
Whisk the cornstarch mixture into the small saucepan with the rest of the ingredients.
Place the saucepan over medium heat and bring to a boil, stirring often with a whisk.
Once boiling, reduce the heat to low and let simmer for 5 to 10 minutes until you reach the desired thickness. This is usually closer to 10 minutes.
Remove from heat and stir in sesame seeds. Sesame seeds in this recipe are optional.
Serve hot with your favorite stir-fry mixture, chicken, beef or whatever you like to pair with teriyaki sauce.

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.
To Store: Let it cool before storing it in the fridge for up to a week.
To Freeze: Portion the sauce and freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before using.
Mama says, "Always check your labels!"