Thursday, September 13, 2012

Soy Free Gluten Free Soy Sauce

It is difficult to find a bottle of soy sauce that is soy and gluten free.  There is Coconut Secret Raw Organic Vegan Coconut Aminos  which I do have in my pantry.   It is a good substitute if you are using it for just a few tablespoons but when it is suppose to be a more prominent ingredient in a recipe, it doesn't work for my taste buds.  I stumbled across this recipe at AllRecipes.

Making this soy sauce costs less to make when you are looking at roughly $7.00 for a small 8 oz (1 cup) bottle of Coconut Aminos.  Seven dollars for one cup is a lot if you ask me, or maybe I am just
frugal!

The one thing that I replaced in this recipe was the beef bouillon granules.  I don't have any on hand because of all the nasty ingredients that are in the most popular brands.  Instead, I use my own homemade broth.  I used 4 ice cubes of homemade broth instead.  Also, if you are allergic to garlic, use a pinch of onion powder instead.


Ingredients:

4 Tbsp beef bouillon granules
4 tsp balsamic vinegar
2 tsp dark molasses
1/4 tsp ground ginger
pinch of white or black pepper
pinch of garlic powder
1-1/2 cups of water

Directions:

In a medium saucepan, place all ingredients and bring to a boil.
Turn down to medium heat and let reduce to about 1 cup of liquid.

Cook's Note:  Place in a jar and into the refrigerator.  Once cooled, spoon off the fat.



Want to know how to make your own broth?  I don't have an official recipe but here is what I do.....I use my largest pot which is 6 quarts.  Now remember one of my kids can't eat beef so I use pork instead to make mine.   Use a less pricey cut of beef, maybe stewed beef meat.  I use pork neck bones.  Place 2 packages of pork neck bones (or stew beef) in the pot.  Add enough water to cover the meat.  Add 2 stalks of celery, 1 large onion, 1 Tbsp Herbes De Provence (I like mine with lavender in the blend), 1 bunch of fresh cilantro, and salt and pepper.  (I chop none of my ingredients.  I add the celery stalks whole and cut the onion into quarters and toss in the cilantro whole.)  Bring to a boil.  Reduce to a simmer and reduce broth to at least 50%.  Remove the meat after about 1 hour or so and let it continue to reduce.  Let cool some before straining your broth through a sieve or colander.  At a 50% reduction, I get about 8 cups of broth that I pour into ice cube trays and freeze.  I have reduced it further down to a cup and it is pretty concentrated and salty like regular bouillon.   You just don't get as much broth so I usually stick to 50% and salt it according to my tastes.






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