Soy Sauce Alternative for Stir Fries (GLUTEN|SOY FREE)

davidE asksed: What is a good soy sauce alternative, that is paleo friendly, even partially. I used to make a lot of stir fries and japanese food and would like to get back to both.

If your concern is mostly wheat and you are okay with the occasional bit of Soy, then Tamari is a good wheat free soy sauce alternative.

There is also Miso. Although it too is made of Soy, it is less processed compared to other products and goes through a fermentation process and as a result is also high in probiotics.

Another option is Coconut Aminos. Not as salty as Soy sauce but has the same (some say better) flavor base.

If you happen to live in South America or have access to South American condiments, then you can try Pebre. It is made of coriander, chopped onion, olive oil, garlic and ground/pureed spicy aji peppers.

Balsamic vinegar is another possibility. If there isnt enough tangyness then keep adding salt to it until you reach the desired taste.

Finally, if you want a soy and wheat free you could make your own soy sauce substitute. Generally that involves 4 tablespoons of Balsamic Vinegar, 4 table spoons of beef bouillon, 2 tablespoons of dark molasses and a cup and half of water. Season this with white pepper, salt and some ginger (i used fresh, and a quarter teaspoon should do) to your liking and boil it down till it is about a cup. It took me about 20 minutes though the original recipe said 15.

1 Comment

  • Reply July 25, 2014

    Little Teapot

    There are several stir fries that I make that uses miso instead (one my favorites is actually a ramen with stir fried miso pork on top) and excludes soy sauce, they don’t need it, and I don’t miss it. There are a few other kinds of miso that do not use wheat or soy and are made with other various ingredients, but outside of Japan some of these can be hard to find (It is called Kinzanji and can be made with things like eggplant). However! The South River company in US is the best miso maker I have found that makes miso out of alternative foods, I have even seen a dandelion leek miso.

    If grain and beans are out of the question, its a tough one to replicate the same flavor. Fish sauce (nuoc mam) is a good alternative, although its quite a different flavor (I recommend Red Boat brand, no additives, and they even claim it to be a first virgin pressing like olive oil), and along those lines maybe you could find a grain free worcester sauce which would add some umami (also anchovy based garrum, oyster sauce if you can find one msg free). Also, XO sauce which usually contains mostly seafood. You can take it a step further and make your own XO which is fun and allows you take control of the ingredients. 🙂

    Interestingly enough all these fermented sauces originated in China as ways to extend the use of salt and preservation of foods, called hishio in Japan, and some of these were meat based. I’m not sure if any modern day protein based hishio is being made, but I have seen vegetable hishio salt seasonings imported from Japan, and now I’d be more interested in contacting a Japanese gourmet to find out more about this.

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