Struggling to make your own recipes without wheat-filled soy sauce? The shop bought version is loaded with wheat but you can make your own gluten free soy sauce with actual whole healthy ingredients at a fraction of the cost of the type you would find in the supermarket. The other good news is that this is a soya free recipe too!
First off, I just have to say that I resent having to pay a premium for gluten free products in my local store. Of course, I realise that it probably costs a little more for a factory to produce a gluten or wheat free version of something. But it is obvious that many companies realise that this niche market is a big cash cow for those who can’t or don’t want to eat gluten for whatever reason. Many quick thinking start-ups and big names alike have rushed to fill the market with gluten free alternatives for everything, soy sauce included. But if you thought this stuff was pricey for the standard wheat version, then it is nothing compared to the free from product.
Whether you like it or not we have to face it, soy sauce is a key component in many dishes. But what makes it so important is what is brings to the dish. When I first wanted to create an alternative to supermarket soy sauce I sat down and looked at the main things adding soy sauce does to a recipe.
It basically comes down to these three things:
Yep. Soy sauce is primarily a salty taste. It is used instead of salt in dishes and can push the sodium levels up without having to add salt separately.
When soy sauce is added to a dish, it is immediately obvious as it adds a wonderful dark color to a recipe and brings everything together nicely.
Hint of flavor
Soy sauce is one of those difficult to obtain elements that has that umami flavor. Soy has a natural subtle flavor that you will not miss when you put other things in its place, trust me. If you make my version you won’t be disappointed as it contains all three of these important elements.
Perhaps the best part of this recipe is that it contains no soy or soya products! So people with a soy allergy can use this too. But obviously check the ingredients of your brand of bouillon first.
What goes into this gluten free soy sauce?
This gives the sauce a really rich dark color and flavor that you would expect from traditional soy sauce. It also provides essential minerals like calcium and iron and even adds a subtle sweetness to the flavor profile.
Another dark ingredient that adds a subtle vinegar taste that isn’t too sharp.
This is where the salt comes from, also this adds a really great taste in the form of celery and the other classic vegetable powders that are added to the mix. Make sure it is gluten free as some brands feel the need to add wheat to bulk out the powder and keep costs down.
How to store this allergy friendly soy sauce
I find this recipe works really well when it is poured into ice cube trays and frozen. That way, I can just get some wheat free soy sauce out of the freezer whenever I want some to use in a recipe. It is quick and the flavored ice melts really quickly in a hot pan or wok. A great example is in my gluten free chicken fried rice recipe. This stuff is amazing in that dish. I recommend you try it. Also, it works really well in teriyaki beef.
Delicious Gluten & Wheat Free Soy Sauce (Soy-Free Too!)
- 1 cup hot water
- 3 tbsp balsamic vinegar
- 3 tbsp vegetable bouillon
- 2 tsp blackstrap molasses
- 1/2 tsp onion granules
- Add everything to a jug or bowl and whisk thoroughly until combined. A hand blender works best.
- If the molasses isn't mixing in properly then heat for 30 seconds in a microwave and stir until blended. Repeat as necessary.
- Use as needed in your recipe and pour the rest into ice cube trays for easy use in the future.