Tulo

Gluten-Free Soy Sauce Recipe

A small glass bottle of dark homemade gluten-free soy sauce being poured over a spoon, with fresh ginger and garlic cloves on the counter beside it.
Photo by cottonbro studio on Pexels

Reducing broth with blackstrap molasses and a splash of vinegar builds the same dark color, salt, and faint sweetness as brewed soy sauce, without any wheat in the ingredient list, and simmering it down naturally thickens the sauce instead of relying on flour or cornstarch.

Prep
5 min
Cook
25 min
Total
30 min
Servings
16

Ingredients

Servings16
  • 2 cups vegetable broth
  • 2 tablespoons blackstrap molasses
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon black pepper

Nutrition per serving

Calories
11
Protein
0g
Carbs
2g
Fat
0g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a small saucepan, whisk together the vegetable broth, blackstrap molasses, apple cider vinegar, garlic powder, ground ginger, salt, and black pepper.
  2. 2Bring to a gentle simmer over medium heat, then reduce the heat to low.
  3. 3Simmer uncovered, stirring occasionally, for 20-25 minutes, until the liquid has reduced by about half and coats the back of a spoon.
  4. 4Remove the pan from the heat and stir in the toasted sesame oil.
  5. 5Let the sauce cool completely; it will thicken slightly more as it cools.
  6. 6Strain through a fine-mesh sieve to remove any settled spice sediment, then pour into a clean jar or bottle.

Tips & variations

  • This version is already soy-free as well as gluten-free, useful for anyone avoiding both allergens at once.
  • Swap the vegetable broth for beef broth for a deeper, more savory color and flavor closer to traditional soy sauce.
  • If the finished sauce tastes flat, a pinch more salt fixes it faster than more molasses, which mainly affects color and sweetness.
  • Store-bought tamari is a naturally brewed gluten-free option that can replace this recipe 1:1 if a from-scratch version isn't needed; just check the label, since a few tamari brands still blend in some wheat.

Storage & reheating

Store in an airtight jar or bottle in the refrigerator for up to 1 month. The molasses can settle toward the bottom, so shake or stir before using.

Tips from the Tulo kitchen

  • Simmering a few minutes past the 25-minute mark gives a noticeably darker, glossier sauce, but watch it closely near the end since it can scorch quickly once most of the liquid has cooked off.
  • Taste and adjust salt after straining, not before, since the sodium level of different broth brands varies a lot.

FAQ

Is regular soy sauce gluten-free?

No. Traditional brewed soy sauce is fermented with wheat along with soybeans, so it contains gluten unless the label specifically says gluten-free or tamari.

What's the difference between this and tamari?

Tamari is a naturally brewed Japanese sauce made with little to no wheat, so it tastes very close to soy sauce. This recipe skips fermentation entirely and builds a similar flavor from broth, molasses, and aromatics, which makes it soy-free as well.

Is coconut aminos the same as this recipe?

No. Coconut aminos is made from fermented coconut sap and is noticeably sweeter and less salty than soy sauce. This broth-based version is closer in saltiness and color to the real thing.

Can I use this in stir-fries and marinades the same way as soy sauce?

Yes, it substitutes 1:1 in most stir-fries, marinades, and dipping sauces, though it's slightly thinner than bottled soy sauce, so reduce it a bit longer if a syrupy consistency is needed.

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