Wheat Free Maple & Ginger Glaze
Sweet, warming, and just a little bit bold, this glaze brings together pure maple syrup, fresh ginger, and a touch of Ceylon cinnamon for a flavor combination that feels both comforting and unexpected. Coconut aminos stand in for soy sauce here, delivering that savory depth without any wheat-based ingredients sneaking into the mix — a common pitfall with store-bought glazes and marinades. Apple cider vinegar adds a bright lift that keeps the sweetness from feeling heavy, while turmeric gives the whole thing a gorgeous golden hue. Arrowroot starch does the thickening work cleanly and efficiently, so you end up with a glossy, spoon-coating glaze that clings beautifully to whatever you're brushing it onto. The technique is simple but worth paying attention to — a gentle simmer and constant stirring once the slurry goes in are all it takes to nail the texture. Brush it over roasted vegetables, grilled proteins, or baked tofu and you've instantly elevated a weeknight dinner into something that looks and tastes far more impressive than the effort involved.
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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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