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    Scott Adams

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

    Scott Adams


    Reviewed and edited by a celiac disease expert.

    These recipes come to us from Jeanne Barkemeijer de Wit.



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    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.


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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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