This homemade teriyaki sauce is gluten, soy and refined sugar free. Tangy, sweet yet spicy, this will be your new favorite sauce for everything! Batch prep it and then cook, marinate or dip your favorite protein or veggie in this addictive sauce, made spicy for an extra kick!

Table of Contents
- What is teriyaki sauce?
- Why you’ll love it
- What you’ll need to make homemade teriyaki sauce
- How to make to make the best gluten free teriyaki sauce
- Tips and variations to make the best teriyaki sauce
- Storage
- FAQ’s
- What to use the teriyaki sauce with
- More Asian Inspired Recipes to try
What is teriyaki sauce?
Teriyaki sauce has become popular as a savory sweet sauce to cook chicken, salmon and even vegetables in.
However, Teriyaki is actually a cooking technique that originates from Japan which means broiled or grilled. Teri means luster and yaki means broiled, grilled or pan-fried. The authentic recipe includes sake and mirin both of which are rice wines. To keep things halal and paleo, we’re going to swap those two out with rice vinegar. The best part, you won’t even know the difference! PLUS it’s kid approved!
Why you’ll love it
There are so many reasons to love this versatile sauce, mainly because it is:
Gluten free
Soy free
Alcohol free
Preservative and refined sugar free
Ready in 15 minutes
Meal prep friendly
Versatile enough as a stir fry sauce, dip or dressing!
What you’ll need to make homemade teriyaki sauce
Coconut aminos/soy sauce/tamari. Soy sauce contains gluten but if you aren’t gluten sensitive you can use it. For a gluten free option, use coconut aminos, liquid aminos or Tamari (soy based). Coconut aminos is also slightly sweeter in taste so keep that in mind when substituting with soy sauce.
Rice vinegar/white vinegar. Rice vinegar is a less acidic, sweeter vinegar but I have used both with similar results.
Ginger/garlic. Minced or paste. If you want a smoother sauce for dipping or dressing, use paste otherwise minced is fine.
Maple syrup. Honey also works. Stevia drops or monk fruit sweetener can also be used to keep it keto friendly.
Crushed red pepper flakes. We like things spicy around here but you can leave this out or use less.
Arrow root powder/starch. This is the thickening agent in place of cornflour so that we can keep it Paleo. Arrow root powder is available at most Indian grocery stores in the US but if you can’t find it where you live, check Amazon (affiliate link) or substitute with cornflour.
Water. To thin out the sauce as needed. Start with the amount stated in the recipe card and then add a tablespoon till it reaches your desired consistency.
How to make to make the best gluten free teriyaki sauce
Make the arrowroot powder slurry and set it aside. When ready to add it to the rest of the ingredients, be sure to give it a stir as it tends to settle.
Mix the rest of the ingredients and heat them. In a small saucepan, add all the rest of the ingredients and let them heat up.
Add the slurry to the pan and let the sauce thicken. Once heated through, add the arrowroot slurry and whisk constantly so as to prevent the sauce from congealing and becoming clumpy.
Once the sauce has thickened up to your desired consistency, about 5-6 minutes, turn off the heat and let it come to room temperature before storing it in a small mason jar or similar container.
Tips and variations to make the best teriyaki sauce
- To get a smooth sauce, make sure to constantly whisk it.
- Many teriyaki sauces have sesame oil and I have added it in my teriyaki sauce when using it fresh but opted to leave it out of the batch prepped version here as toasted sesame oil is best for low heat cooking. You can add a drizzle of toasted sesame oil once you use the sauce in your individual dish.
Storage
Refrigerate. The sauce should last in the fridge for about a week.
Freeze. You probably won’t have much left as this sauce goes fast but you could freeze it in 1 cup portioned trays (affiliate link) or containers if you’d like and thaw before use.
FAQ’s
Most teriyaki sauces found commercially are not gluten free as they include soy sauce.
Yes unless otherwise stated. It is important to read labels and only buy the ones that specifically state that they are gluten free.
Coconut aminos are a great option in place of soy sauce in marinades. You can also use coconut aminos or even Worcestershire sauce in 1:1 ratio.
What to use the teriyaki sauce with
Make Teriyaki Chicken, Salmon or cook with any other protein of choice. You can also use this as a dip for rolls and a dressing atop salads!
More Asian Inspired Recipes to try
If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!
Homemade Gluten free Teriyaki Sauce
Equipment
- 1 small saucepan
- 1 bowl or measuring jug
- 1 small jar
Ingredients
- 1/2 cup coconut aminos / soy sauce
- 4 tablespoons maple syrup
- 4 tablespoons rice vinegar
- 3 teaspoons crushed red chili flakes depending on how spicy you like it
- 3 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 tablespoons arrowroot powder
- 2/3 cup water
Instructions
- In a bowl mix the water and arrowroot powder to make an arrowroot slurry. Once it is fully incorporated set it aside.
- In a small saucepan, combine the maple syrup, coconut aminos, rice vinegar, crushed red chili flakes, garlic, and ginger. Place the saucepan over medium high heat and bring the mixture to a boil, stirring constantly.
- Once it reaches a boil, reduce the heat to medium low and add the arrowroot slurry. Let it cook for about 5-7 minutes, whisking every now and then until the sauce has thickened to your desired consistency.
- Allow the sauce to cool completely before storing it in an airtight jar.
Notes
- This sauce gets thicker once chilled in the fridge and can be thinned out to your liking once ready to use. I use about 3/4 cup per 2 pounds of meat.
Leave a Reply