There are few tastes that can rival soy sauce for that mysterious umami…that “delicious, savory, or brothy” taste that makes asian food so wonderful.
For those who cannot or choose not to eat soy and gluten however it leaves a large gap in the spice cupboard. So I researched some alternatives. Gluten free Tamari sauce can be found. Fish sauce can be used in some recipes. And coconut aminos, although expensive, is another option.
I thought I’d see if a homemade alternative would stand up to the competition and make the recipe included below. It takes two weeks to ferment and so todays spaghetti squash stir fry was the great unveiling!!
Well, it was easy enough to make and I was surprised how well it does substitute. It has a nice velvety texture and savoury taste I shall have to make some more as this little bottle will be finished all too soon!
An added benefit of making your own is that you can determine how much salt you add.
Homemade soy sauce substitute (Gluten and soy free)
- 250mls clear beef stock
- 2 tbs balsamic vinegar
- 1 tbs cider vinegar
- 1 tbs cooking molasses
- Pinch white pepper,
- Pinch garlic powder
- Pinch paprika
- Pinch ground ginger
- Salt to taste (optional)
- Sterilize the bottle or jar you will use for the sauce once made
- Place all the ingredients, except salt, in a small heavy bottomed pan over a low heat
- Bring to a gentle simmer cook until reduced down to around 200mls.
- Season with salt (if using).
- Pour into a sterilized, tight-sealing bottle and refrigerate for a minimum of 2 weeks
- Use as you would soy sauce