Jump to content
  • Sign Up
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Scott Adams
    Scott Adams

    Teriyaki, Soy and Sweet and Sour Sauces (Gluten-Free)

    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

    16 oz Pureed Strawberries (or other pureed fruit - fresh or canned)
    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.

    Teriyaki Sauce

    Add pureed pineapple (or strawberries) to the above Bar-B-Que sauce
    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.



    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You can post now and register later. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    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 founded 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.

  • Related Articles

    Scott Adams
    This recipe comes to us from "Carriefaith" in the Gluten-Free Forum.
    Ingredients:
    5 cups of water, add more if necessary
    1 extra large carrot or 2 small carrots, minced in a blender or food processor
    1 large celery stick or 2 small celery sticks, minced in a blender or food processor
    2 cups of spinach leaves, minced in a blender or food processor
    1 red pepper, diced
    3-4 green onions, diced
    2 cups of gluten free noodles, I use Thai Kichen rice noodles
    ¾ cup of VH Asian Five Spice sauce, add more if necessary
    1-2 tablespoons chili sauce, optional (I use Thai Kicken Spicy Thai Chili Sauce)
    1-2 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
    2 tablespoons of vinegar
    Directions:
    Put everything in a large pot, bring to a boil and then cook on medium heat for about 20 minutes. Very tasty.

    Destiny Stone
    This is a light dish that can be served as a meal or eaten as a side dish. The ingredients can vary depending on your taste buds. Preparation for this Thai salad is very minimal and with the right ingredients, this is a perfect quick gluten-free meal. This salad is light so it is perfect for those hot summer nights when you don't want to eat a heavy meal.
    Prep Time: 30 minutes
    Cook Time: 5 minutes
    Serves: (2) as a main dish or (4) as a side dish
    Ingredients:

    8-10 oz. thin dried rice noodles (vermicelli size) 2 tomatoes, cut into small slices 5 green onions, sliced finely 2 cups snow peas, steamed or boiled until bright green but still firm 1-2 cups bean sprouts 1 cup fresh coriander or cilantro, roughly chopped 1 cup fresh basil, roughly chopped 1/4 cup dry-roasted peanuts OR cashews, left whole or lightly chopped  1/2 cup deep-fried tofu, cut into small cubes
    Garnish:
     fresh basil
     fresh coriander
    chopped peanutsDressing:

    1 Tbsp. vegetable oil 1 tsp. sesame oil 2 Tbsp. gluten-free fish sauce OR 2 extra Tbsp. gluten-free soy sauce 5 Tbsp. gluten-free soy sauce 1 fresh red chili, de-seeded, OR 1/2 tsp. dried crushed chili or cayenne pepper 1-2 Tbsp. brown sugar or sugar substitute (to taste) juice of 1 fresh lime 2 cloves garlic, minced Preparation:
    Dunk noodles in a pot of boiling water. Remove pot from heat and allow noodles to soften in the hot water 10-15 minutes, or until soft enough to eat ('al dente'). When ready, drain and tip noodles into a large mixing bowl. Add the bean sprouts while noodles are still hot and gently toss (the residual heat from the noodles will lightly cook the sprouts). Mix the dressing ingredients together in a cup, stirring well to dissolve the sugar. Taste-test for a sweet-sour balance, adding more sugar if too sour for your taste. Note that the dressing will taste quite strong/salty now, but will be milder when combined with the salad. To the bowl of noodles and sprouts, add the tomatoes, green onion, shrimp or tofu, and fresh coriander. Toss to mix (If you're having trouble combining the noodles with the other ingredients because the noodles are too long and tangled, cut them several times with a pair of clean scissors.) Now add the dressing, fresh basil, and nuts, tossing well to incorporate. Taste test the salad. If not salty enough, add more fish sauce or soy sauce. If not spicy enough, add more chili. If too salty, add a little more lime juice. Eat immediately, or cover and allow to sit in the refrigerator for an hour or two, or until cold.  Place on a serving platter or in a salad dish and sprinkle with fresh basil, coriander, and peanuts. Serve with wedges of lime. Note: I like to eat lots of veggies, so I add things like steamed cauliflower, broccoli, and carrots. Also, this salad tastes best when eaten fresh, as rice noodles tend to dry out when left longer than 2 days. Until then, place in a tightly sealed container in the refrigerator, and enjoy!

    Jefferson Adams
    Celiac.com 08/29/2013 - Eating grilled meat or seafood off sticks is a rite of passage in Thailand. Street-side food stands are ubiquitous in Bangkok, and offer a mind-boggling variety of options.
    Those options often include a delicious ground pork grilled on skewers and served hot. These Thai-style pork skewers are super easy to make and disappear fast at grilling sessions.
    Ingredients:
    1 pound ground pork 3 tablespoons chopped mint 3 tablespoons cilantro 3 tablespoons basil 1 shallot, minced 1 hot chile, minced 2½ tablespoons gluten-free fish sauce 2½ tablespoons lime juice Directions:
    In a large bowl, mix ground pork, chopped mint, cilantro, basil, minced shallot, hot chile, fish sauce and lime juice.
    Form balls of the mixture into 2-inch ovals; place 1-2 per skewer and grill until done.
    Serve.

    Jefferson Adams
    Celiac.com 11/28/2013 - I have pledged my allegiance to delicious stir-fry dishes on many occasions, and this dish has me doing it again.
    This quick, delicious stir-fry brings together juicy pork, green beans, green onions, sweet red peppers, ginger, garlic and other simple ingredients to deliver a sophisticated flavor.
    Ingredients:
    1 pound pork loin, trimmed of excess fat 1 pound broccolini or Chinese broccoli, trimmed and cut crosswise into 2-inch pieces 1 red bell pepper, ribs and seeds removed, cut into thin strips 1 handful of green beens chopped into 1 in pieces 3 or 4 green onions, trimmed and cut crosswise into 2-inch pieces 2 tablespoons gluten-free soy sauce 1 tablespoon rice vinegar 1 teaspoon sugar Kosher salt 3 teaspoons vegetable oil 2 cloves garlic, minced 2 tablespoons peeled fresh ginger, minced ¼ cup fresh cilantro, chopped ¼ teaspoon red-pepper flakes, as desired Cooked white rice, for serving Directions:
    Put a pot of salted water on the stove to boil for the greens.
    Cut pork into slim, bite-sized pieces about an inch long, and season with ½ teaspoon salt.
    In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.
    Heat a teaspoon oil in a large skillet over medium-high.
    Add half the ginger, pepper flakes, and pork. Cook, stirring, until pork is no longer pink. Transfer to a plate.
    Add another teaspoon of oil to the pan, and cook the remaining ginger, pepper flakes, and pork; transfer to plate.
    Cook green beans in a medium pot of boiling salted water until crisp, but tender, about 4 minutes. Drain well, and dry with paper towels.
    Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.
    Add pork mixture and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Top with cilantro, as desired, and serve immediately, over rice.

  • Popular Contributors

  • Forum Discussions

    So i recently had a baby and 3 months postpartum I started celery juicing and after juicing my stomach would be in so much pain. So I stopped it for a while and a whole month no pain or issues. I made an apt with a GI doctor to just get my blood work checked everything came back great except the Ema it was 1:20 he said it was strange because all the other Celiac panel test were negative my Ttg and the genetic screening even. So I made an apt with another doctor for second opinion she stated that
    Potatoes are good for breakfast! Your concoction sounds pretty good. K, how about this? Peel & dice potatoes, fry them in just enough olive oil to keep them from sticking in a skillet until they begin getting crispy. Toss in diced sweet peppers or maybe chili peppers, onions to soften. I know you're not doing egg yolks b/c of iodine but you can do the whites. Pour egg white on top until the white is done. If you have a steak or some leftover steak, you can heat that on the side. YUM!
    Hi Mom, I am so sorry you're getting the run around. Yes, the links worked for me too & that poor little thing! Cyclinglady gave you excellent advice. I really can't add anything to it but everything she says is right on. Keep advocating!  Read this: https://www.sjsreview.com/8752/features/sophomore-establishes-celiac-support-group/ I found how you can contact her. GenerationGF.Houston@gluten.org Here's the web page. Scroll down to the TX groups. https://gluten.org/k
×
×
  • Create New...