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Teriyaki Sauce #2 (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Tiffany (“tarnalberry” in the Gluten-Free Forum).
1/3 cup gluten-free soy sauce
1/3 cup pineapple juice
¼ cup mirin (japanese sweet rice wine)
3 tablespoons sugar
¼ tsp ground ginger (or 1 tsp fresh grated ginger)
Combine all ingredients in a non-reactive pot on medium heat. Briskly simmer, while whisking, for five minutes or until reduced as much as you want.
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