Homemade Soy Sauce Recipe – Gluten Free Soy Sauce

Looking to expand your homemade condiments into a gluten free soy sauce? Making this homemade Soy Sauce recipe is no harder than making your own ketchup. It uses simple, everyday ingredients and tastes delicious!

Homemade Soy Sauce Recipe

Homemade Soy Sauce Recipe

I’ve been wanting to make my own homemade soy sauce for a long time but put it off because it seemed so much more intimidating than Homemade Ketchup or even Homemade BBQ Sauce. Now that we’ve been making it for several months I have no idea why I was so scared of it in the first place. It’s SO easy and uses simple ingredients that you most likely already have in your pantry.

I will start by saying this isn’t traditional soy sauce. It doesn’t have soy, it doesn’t have wheat, and it’s not fermented. But it does make a wonderful, frugal substitution when you are trying to make your own foods AND you have the benefit of knowing exactly what’s in it. Plus this is a gluten free soy sauce recipe and gluten free soy sauce from the store is SO expensive!

Gluten Free Soy Sauce Recipe

What You Need:

  • 1 cup Beef Broth (can be homemade)
  • 1/4 cup Apple Cider Vinegar
  • 1 tablespoon Blackstrap Molasses
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Ground Ginger
  • 1 teaspoon Salt

Making Homemade Soy Sauce

In a saucepan, combine the beef broth, cider vinegar, and molasses.

Soy Sauce Spices

Add in the garlic, ginger, and salt. Mix well.

Simmering Soy Sauce

Let the entire mixture simmer on the stovetop over a medium-low heat for about 10 to 15 minutes or until the sauce begins to reduce. The best flavor is when you’ve let it reduce to about half of it’s original volume.

Store the finished sauce in an air-tight container (I like to use a glass jar with a plastic lid) in the fridge until ready to use. You may need to shake slightly before use. For most recipes, you can use this as a 1:1 replacement for soy sauce.

Homemade Teriyaki Sauce Recipe

Homemade Teriyaki Sauce with Homemade Soy Sauce

When I make my homemade Soy Sauce recipe, I like to take it a bit further and use half of it to make a homemade Teriyaki sauce as well. This is so easy and works perfectly for stir-fry.

What You Need:

  • 1/2 cup Homemade Soy Sauce
  • 2 tablespoons Honey
  • 1/4 cup Water
  • 2 teaspoons Arrowroot Powder or Cornstarch

In a small saucepan, combine the soy sauce, honey, and water. Heat until the mixture is simmering. Sprinkle in the arrowroot powder and use a whisk to combine until well mixed. Let the mixture simmer for another minute or two to thicken. Use right away in a dish or stir-fry or place in an air-tight container to save for later.

Both the Homemade Soy Sauce Recipe and the Homemade Teriyaki Sauce recipe will last for a week in the fridge.

My favorite thing to do with these sauces is to make the homemade soy sauce recipe first and then the homemade teriyaki sauce recipe. Then I place the rest of the soy sauce in the fridge to use for the rest of the week and use the teriyaki sauce for supper the night that I make it.

If you are trying to make all your sauces and condiments at home, you will want to check out these recipes as well:

Have you ever attempted to make your own gluten free Soy Sauce recipe? How did it turn out? Will you give this one a try?

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      1. Um, saying that you used another meat broth to substitute when they are asking about vegetable broth kind makes you sound like you’re missing the point.

        I’ll make it with vegetable broth and let you know how it turns out.

        1. Sorry that my comment wasn’t clear. I was just trying to state that I have made it with a different type of broth (chicken broth is quite different than beef broth) and it’s worked just fine.

  1. What a great recipe, so happy to have this recipe! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Have a great week and come back to see us real soon!
    Miz Helen

  2. I live in Tunisia and have not found molasses in he three years I’ve been here.

    I would love to try this as soy sauce is crazy expensive here (about 3 USD for a bottle with a cup of soy sauce in it).

    So my question is, how important is the molasses? Is it mostly for the color? Do you think I could make and use “date molasses” in it’s place? Any suggestions would be amazing and really appreciated! I would really love to try this!

    1. Molasses is fairly important in this recipe and while I’m not totally sure what is in date molasses, it sounds like it might be a fair substitution.

  3. Hello Merissa,

    I was so happy to find your website with home made recipes. It’s a beautiful and informative site. I have a question how the Soy Sauce recipe. For dietary health reasons the only type of vinegar I can use is distilled white and I have learned how to sup it out in recipes. But today when I saw the 1/4 cup of Apple Cider Vinegar I thought I could mix a small amount of apple juice with the distilled white to make my apple cider vinegar. Do you have a ratio you can suggest for this. I was thinking 1 tablespoon of apple juice to 3 tablespoons of white vinegar. What do you think?

  4. I can’t wait to try this as it is both gluten and soy free. I love soy sauce, but have been avoiding it since adopting a diet that is both gluten and soy free. Coconut aminos has been my go to substitute, but it is so expensive in comparison. Thank you for this recipe.

  5. Question on the Home made Soy sauce. I cannot have any vinegar except for Distilled White. Do you think that would work in your recipe. Maybe I could add a little bit of apple juice to the vinegar?

    1. I haven’t tried it that way so I’m not sure. I’ve actually been using balsamic vinegar in place of the ACV and it works great. You wouldn’t need to add the apple juice though, the purpose of the vinegar in this recipe is for the acidity and tartness.

  6. With all due respect, this isn’t soy sauce. That’s actually good news! There are a lot pf people who can’t eat soy sauce; due to soy intolerance or avoidance.
    I really recommend that you title this recipe as a “soy sauce substitute” or “imitation soy sauce,” heck even “soyless sauce.” I’m sure there a lot of people looking for that.
    However, soy sauce is a byproduct of creating miso. And, as good as this sauce probably is, it’s misrepresenting a cultural practice that some people take a lot of pride in.

    1. Soo what now we can’t even do anything in our own homes without first checking to see if we’re going to hurt someone feeling ffs

  7. Capsule this be made with less salt? Iā€™m trying to find a lower sodium alternative.

  8. Have you ever attempted a large batch for canning? I’d love to be able to have this on hand for last-minute dinners.