This AMAZING gluten-free teriyaki sauce is my go-to for so many dinners! It’s delicious for grilling, stir-fry, rice bowls and more. It’s easy to make gluten-free and ready in 10 minutes!
Having trouble finding a delicious gluten-free teriyaki sauce at the store? Make this homemade gluten-free version in minutes! It’s so good you’ll never need store-bought again.
The perfect balance of sweet and umami flavor, this teriyaki sauce will be your new favorite ingredient for every Asian-inspired meal!
Teriyaki sauce and soy sauce are not naturally gluten-free, so it can sometimes be hard to enjoy Asian dishes on a gluten-free diet.
Fortunately, tamari is an alternative to soy sauce that makes the ideal base for gluten-free teriyaki sauce.
Like coconut aminos, tamari is naturally gluten-free. This Japanese sauce is made from fermented soybeans, and slightly thicker, darker, and less salty than soy sauce. It has a wonderful, bold umami (savory) flavor.
I use tamari to make many dishes gluten-free like this gluten-free chicken stir-fry, beef teriyaki, stir-fry beef recipe and even this chicken fajita marinade.
Why You’ll Love this Recipe
- Easy to make
- Quick prep time
- Perfect substitution for regular teriyaki sauce
- Tastes great over rice, noodles, meat, and fish
- Bold flavor
Table of Contents
If you like this sauce you also might like my gluten-free stir-fry sauce, gluten-free alfredo sauce and gluten-free bbq sauce!
You also might like this article on are rice noodles gluten-free.
Ingredients You’ll Need
Here are the key ingredients for making this homemade teriyaki sauce.
- Tamari: Gluten-free tamari is a popular alternative to soy sauce. It’s readily available at most grocery stores.
- Rice vinegar: This vinegar is common in Asian recipes and adds tang and acidity to the sauce. You could add apple cider vinegar instead, if you don’t have rice vinegar.
- Cornstarch: Cornstarch helps create a thick sauce.
- Ginger: Ginger adds a bit of complexity and spiced flavor to the sauce. Use fresh ginger or frozen ginger cubes!
- Honey: Honey helps add a delicate sweetness to the sauce. If you’re wanting a vegan teriyaki sauce, you could add maple syrup, regular white sugar, or coconut sugar instead!
- Brown sugar: Brown sugar adds more sweetness and a molasses flavor to the sauce.
- Garlic powder: Garlic is essential to teriyaki flavor! You can also grate a fresh garlic clove, if you prefer.
- Water: Water is key to the base of this sauce and helps balance the flavors.
How to Make this Sauce
Add all the ingredients to a medium or small saucepan. Whisk thoroughly to combine. Heat the sauce over medium heat, until simmering.
Reduce heat to low, and simmer for up to 10-15 minutes until thickened.
Storage Instructions
Store in an airtight container or jar in the refrigerator for up to 1 week. This sauce also freezes well!
FAQs
Most soy sauce found in grocery stores contains wheat and is not gluten-free. However, tamari is a Japanese soy sauce alternative that is naturally gluten-free.
Typically, teriyaki sauce found at the grocery store is not gluten-free. Look for teriyaki sauce specifically labeled gluten-free when buying store-bought sauce. This homemade gluten-free teriyaki sauce is a great substitution! It’s made with tamari, which is a gluten-free sauce popular in Japanese cuisine.
People with Celiac’s disease can have teriyaki sauce, as long as it is certified gluten-free. Many store-bought options are not gluten-free, so it’s important to check the nutrition label—or make this gluten-free teriyaki sauce at home!
Expert Tips & Tricks
- Get creative with this delicious sauce! Add red pepper flakes for heat or pineapple juice for added sweet flavor. You can also add sesame seeds (or add them on top of your meal.)
- You can freeze teriyaki sauce in an airtight container for several months, then pull it out when you’re ready to use. You could even pour it into an ice cube tray to make smaller portions, then add it directly to a sauce pan when cooking.
- This teriyaki flavor pairs well chicken, pork, steak, fish, rice, noodles, dumplings, shrimp, and vegetables, including bell peppers, Brussels sprouts, carrots, and more!
More Gluten-Free Recipes
I hope you love this recipe as much as we do! If you try this teriyaki sauce, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Teriyaki Sauce
Ingredients
- 1/2 cup tamari also known as gluten-free soy sauce
- 1/2-1 cup water (use more for a thinner sauce, less for a thicker sauce)
- 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/3 cup packed light or dark brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2-3/4 teaspoon red pepper flakes optional for heat
- 1 tablespoon cornstarch
Instructions
- Add all the ingredients to a medium saucepan. Whisk thoroughly to combine. Heat the sauce over medium heat, until simmering.
- Reduce heat to low, and simmer for up to 10-15 minutes until thickened.
Notes
- Get creative with this delicious sauce! Add red pepper flakes for heat or pineapple juice for added sweet flavor. You can also add sesame seeds (or add them on top of your meal.)
- You can freeze teriyaki sauce in an airtight container for several months, then pull it out when you’re ready to use. You could even pour it into an ice cube tray to make smaller portions, then add it directly to a sauce pan when cooking.
I’m curious about the coconut aminos as well.
Coconut aminos will work great!
Hi there , I have recently been working really hard on watching my gluten because my digestive system does not handle gluten well at all. The gluten free teriyaki sauce you have listed is GREAT! I made chicken and fresh vegetables with this sauce with jasmine rice in my rice cooker and I loved it! Thank you for this recipe ❣️
Shelly from Maryland
That sounds like a delicious dinner! I’m glad you enjoyed it. Good luck with your gluten-free diet!
Hi Erin, the recipe sounds delicious and easy.
A few questions: Can coconut aminos be used instead of tamari? How much pineapple juice can you add to the recipe? Do you eliminate the sugar or honey if adding pineapple juice?