Soy Sauce Substitute Low Sodium Gluten Free Alternative Recipes
SOY SAUCE SUBSTITUTE WITH VERY LOW SODIUM
I tagged this for cooking for a parent with congestive heart failure, for whom sodium must be kept to a minimum. The recipe came from Don Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". I broke into gales of laughter at Whole Foods when I read the label for a commercial "low sodium" soy sauce: 400 mg sodium! Rather than give up on soy sauce completely, I would use this recipe, as I have had good luck with other recipes by Gazzaniga. Suggested brands of molasses and onion powder are low in salt. Mastercook says 29 mg sodium in entire recipe!
Provided by KateL
Categories Sauces
Time 5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- MAKE GARLIC VINEGAR NIGHT BEFORE.
- Heat vinegar slightly.
- Pour over peeled and sliced garlic cloves to taste.
- Let stand overnight, strain and discard garlic.
- MIX INGREDIENTS.
- In a glass jar, combine 3/4 cup garlic vinegar with molasses and onion powder.
- Refrigerate and use as needed.
- Warm and shake well before using.
- Lasts about 1 month refrigerated.
Nutrition Facts : Calories 29.9, Sodium 4, Carbohydrate 6.6, Fiber 0.1, Sugar 4.2, Protein 0.1
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.
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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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