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Glass jar of brown sticky sauce with a spoon in the jar and sesame seeds in a bowl behind it.

Homemade Gluten Free Teriyaki Sauce

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  • Author: Amy Estes
  • Total Time: 7 minutes
  • Yield: 1 cup 1x
  • Diet: Gluten Free


You are going to love this incredible Gluten Free Teriyaki Sauce! It’s quick to make in under 10 minutes, gluten-free, and paleo-friendly. The taste is a perfect blend of sweet and salty flavors. This is sure to become your go-to sauce for stir-fries, chicken, and rice bowls. 


  • 1/2 cup tamari or coconut aminos
  • 1/3 cup maple syrup
  • 1 tablespoon rice vinegar or mirin
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 2 teaspoons cornstarch


  1. Add all of the sauce ingredients to a medium saucepan and use a metal whisk to combine. You want to mix everything together until it forms a smooth, brown mixture. Bring the pot with the sauce in it to a boil on the stovetop then reduce the heat to simmer for 2-3 minutes. 
  2. Whisk the sauce as it simmers, this will help thicken it. Once the sauce looks thicker, remove it from the heat and let it cool for a few minutes. 
  3. Then you can use it right away or store it for up to 4 weeks in the refrigerator. 


  • To make this teriyaki sauce paleo, you can use arrowroot powder in place of the cornstarch and pineapple juice or coconut sugar in place of the maple syrup. 
  • Leftover sauce can be stored in an airtight container in the refrigerator for up to 4 weeks. You can also portion the sauce in an ice cube tray and freeze it for up to 2 months. When ready to use, simply remove it from the freezer, pop portions out of the ice cube tray, and into a pan to heat it up. 
  • Prep Time: 2 Minutes
  • Cook Time: 5 Minutes
  • Category: Dressings and Sauces
  • Method: Stovetop
  • Cuisine: Asian