Soy Sauce Substitute Recipe For A Soy Free Gluten Free Alternative To Soy Sauce Food
SOY SAUCE SUBSTITUTE
Allergic to soy or wheat? Here is a great substitute for soy sauce.
Provided by John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.
Nutrition Facts : Calories 4.2 calories, Carbohydrate 0.7 g, Cholesterol 0.1 mg, Fat 0.1 g, Protein 0.2 g, Sodium 166.2 mg, Sugar 0.5 g
SOY SAUCE SUBSTITUTE - GLUTEN FREE
Make and share this Soy Sauce Substitute - Gluten Free recipe from Food.com.
Provided by jswope162
Categories Asian
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small sauce pan and boil uncover until reduced to 1/2 cup.
- Store in refrigerator.
- Stir/Shake before using.
SOY SAUCE SUBSTITUTE
This recipe was printed in the Spring 2007 edition of Cooking for 2. I needed soy sauce today and gave it a try. It is pretty good and lower in sodium.
Provided by PaulaG
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a small bowl, mix together the bouillon and boiling water.
- Stir in the remaining ingredients.
- Pour into a jar with a tight-fitting lid; store in refrigerator and shake well before using.
Nutrition Facts : Calories 177.6, Fat 14.4, SaturatedFat 2.3, Cholesterol 0.9, Sodium 1539, Carbohydrate 9.9, Sugar 7.2, Protein 1.4
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- Tamari. Tamari, also called shoyu, is a fermented Japanese soy product. The difference between this and soy sauce is simple: Tamari is made without wheat.
- Coconut aminos. Coconut aminos is a dark brown, slightly sweet and salty sauce made from fermented coconut plant sap. This condiment is a major player in the soy sauce substitute arena.
- Fish sauce. Like soy sauce, fish sauce gets VIP status in Southeast Asian dishes. Also like soy sauce, it’s fermented and offers that umami flavor.
- Worcestershire sauce. Worcestershire sauce is made from a fermented blend of ingredients like sugar, anchovies, salt, spices, and vinegar.
- Liquid aminos. Liquid aminos is a dark, salty sauce made from unfermented soybeans — so it’s *not* soy-free. But it is vegan, gluten-free, and alcohol-free.
- Miso. Miso is a fermented paste made from soybeans, grain, koji (a mold), and salt — so it’s not always gluten-free. You’ll notice that miso’s flavor is milder than those of most soy sauces.
- Oyster sauce. Stir salt, sugar, and a thickening agent into caramelized oyster extract and voila! You have oyster sauce. This dark, syrupy sauce adds a similarly complex flavor to Asian and Southeast Asian dishes with less sodium than soy sauce.
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