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- Teriyaki, Soy and Sweet and Sour Sauces (Gluten-Free)
Teriyaki, Soy and Sweet and Sour Sauces (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 created 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
These recipes come to us from Jeanne Barkemeijer de Wit.
I discovered that molasses and salt tastes a lot like soy sauce. (To me at least) Ive built a number of sauces around a core of ingredients. Basically I use variations containing varying amounts of balsamic vinegar, dark unsulfered molasses, fruits, turbanado (raw) sugar and sea salt. Here are a few of my recipes:
Sweet and Sour Sauce
oz Pureed Strawberries (or other pureed fruit - fresh or
1 cup turbanado (raw) sugar (For a sweeter taste add a can of frozen condensed fruit juice syrup. I like using Bacardis strawberry frozen margarita concentrate, but any frozen strawberry concentrate will work.)
8-16 ounces of sweet bell pepper - chopped
1 teaspoon fresh chopped garlic (or gluten-free powdered substitute)
1 teaspoon salt
4 oz molasses
Combine all ingredients, pour over chicken, beef, or pork. Cook for 2 hours at 340 degrees. I sometimes add fresh strawberries to the dish an hour before cooking is finished.
Alternative Soy Sauce
8 oz molasses, 3 oz. balsamic vinegar, sugar to taste.
pureed pineapple (or strawberries) to the above Bar-B-Que
16 oz stewed tomatoes pureed
16 oz molasses
6 oz balsamic vinegar
teaspoon fresh crushed black pepper
table spoon crushed garlic
16 oz canned peaches - pureed
sweet red peppers to taste
1 cup turbanado (raw) sugar
1 cup green onions
Combine all ingredients in large pot and cook for about an hour. If you want a thicker sauce you can add a tablespoon of corn starch, or cook the entire mixture at a slow boil (stirring frequently) until it reduces to the consistency you desire.
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