Gluten Free Maple & Ginger Glaze
This glossy, golden glaze is the kind of thing that makes a simple weeknight protein or roasted vegetable feel genuinely special. Pure maple syrup brings deep, caramel-like sweetness, while coconut aminos add a savory depth that soy sauce usually handles — making this a smart swap that keeps things completely wheat-free without sacrificing any complexity. A hit of fresh ginger and a whisper of Ceylon cinnamon give it warmth and brightness, and the turmeric adds a beautiful amber hue alongside its earthy undertone. Arrowroot starch does the thickening work here instead of cornstarch or flour, so the glaze sets up silky and clear rather than cloudy or gummy. The technique is straightforward — a quick simmer, a slurry whisked in at the end, and about five minutes of attentive stirring is all it takes to get that perfect spoon-coating consistency. It's the kind of versatile sauce you'll want to keep in your back pocket for everything from glazed salmon to roasted carrots to a drizzle over grain bowls.
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Learn more →Ingredients
4 servings
- ⅓ cup pure maple syrup
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ¼ tsp ceylon cinnamon
- ¼ tsp turmeric
- 1 tsp arrowroot starch
- 1 tbsp cold water
- ⅛ tsp fine sea salt
Instructions
- 1
Combine the maple syrup, coconut aminos, apple cider vinegar, ginger, Ceylon cinnamon, turmeric, and sea salt in a small saucepan over medium heat, stirring until the mixture is uniform.
- 2
Bring the mixture to a gentle simmer, stirring occasionally, until it begins to bubble around the edges, about 3 minutes. Watch closely — maple syrup can scorch quickly if the heat is too high.
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