Starch
One of the key ingredients in this recipe is the starch that we need to thicken the sauce. We use Tapioca starch in our recipe because it is grain free. But if that was absent in our pantry, we’ve substituted with arrowroot starch as well as corn starch (as a last resort).
Gluten Free Soy Sauce or Coconut Aminos
For this recipe we tried it with both organic gluten free Tamari and coconut aminos. Tamari is made from soybeans but contains no wheat unlike regular soy sauce. Coconut aminos however contains no soy and is made from the fermented sap of the coconut palm, making it free from soy. We tried both in this recipe with great results, so use whatever works best for you.