Xanthan Gum Free Maple & Ginger Glaze
Warm, glossy, and layered with bold flavor, this glaze brings together the deep sweetness of pure maple syrup, the savory depth of coconut aminos, and a bright kick of fresh ginger in one irresistible sauce. Ceylon cinnamon and turmeric add a gentle warmth and a gorgeous golden hue that makes everything it touches look as good as it tastes. Many store-bought glazes and sauces rely on xanthan gum as a thickener, which can be a hidden ingredient in even the most innocent-looking bottles — here, arrowroot starch does that job beautifully, creating a silky, spoonable consistency without any gums at all. The arrowroot slurry technique is simple but effective: whisk it into the simmering base and watch the glaze transform in just a minute or two. Apple cider vinegar cuts through the sweetness and keeps the flavors balanced, so nothing tastes one-dimensional. Brush it over roasted vegetables, grilled proteins, or anything that could use a sticky, caramelized finish — it clings and coats like a dream. This is the kind of small-batch sauce that quietly becomes a staple in your kitchen rotation.
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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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