Did you know that soy sauce contains gluten? Since soy sauce is a staple in many recipes this can be a bummer for people who are trying to stay away from gluten. People with thyroid issues, for example, are much better off removing not only the gluten in their diet, but soy as well. With this recipe you can enjoy gluten free soy sauce so that you don’t miss out on some of your favorite sauces. The best part is that this gluten free soy sauce can be easily made with ingredients that you most likely already have on hand! It is the perfect base for everything from sweet and sour sauce for your sweet and sour chicken to teriyaki sauce or any other soy sauce based dish!
Gluten Free Soy Sauce
Makes 2/3 cup | Prep 2 minutes | Cook 10 minutes
- 1 cup beef bone broth
- 2 tablespoons balsamic vinegar
- 2 teaspoons apple cider vinegar (preferably with ‘the mother’)
- 4 teaspoons blackstrap molasses
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon coarse (granulated) garlic powder
- 1/8 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/2 teaspoon fish sauce (optional – to taste)
- Place in a small saucepan: bone broth, balsamic vinegar, apple cider vinegar, molasses, black pepper, garlic powder, ground ginger. Bring saucepan ingredients to a brief boil over medium-high heat, stirring frequently, then reduce heat to a gentle simmer — small bubbles should just break on the surface.
- Cook until reduced to about 2/3 cup — this takes about 7-10 minutes. (NOTE: The longer that you cook it, the more concentrated and sweet the flavor becomes.)
- Remove the pan from the heat. Add the salt and fish sauce; stir to combine and taste to make sure it’s salty enough for you. Pour into a BPA-free container and allow to cool.
Store in the refrigerator for up to 10 days. This sauce can be used in any recipe that calls for soy sauce. Not only is it full of flavor, but it’s a great probiotic using the bone broth as it’s base! The perfect example of food as medicine!
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If you wish to share this recipe, please provide the link back to this recipe here on my website wherever you may share it. If you make changes to the recipe, I ask that you rewrite the recipe in your own words as well as provide a link back to this recipe giving credit as the original recipe that you adapted from. Thank you for your integrity and support! (Plus, I would love to know what changes you make in your own creativity and flavor palates so that we can all benefit from each other!)