Checking the ingredient list, everything here — tahini, coconut aminos, rice vinegar, toasted sesame oil, fresh ginger, garlic — is naturally free of wheat and gluten, so there's nothing to flag or work around. This dressing whisks together in one bowl and turns silky and pourable with just a little water added slowly until it flows in a thin, glossy ribbon off the whisk. The toasted sesame oil and grated ginger give it that warm, nutty depth, while the rice vinegar keeps things bright and the coconut aminos add a deep, savory backbone. A pinch of red pepper flakes brings optional heat if you want it. It thickens up in the fridge, so a quick shake before serving brings it right back to that creamy, drizzle-ready texture. It's an easy staple to keep on hand for a gluten free kitchen, whether you're tossing it with greens, noodles, or roasted vegetables.
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Add the tahini, coconut aminos, rice vinegar, toasted sesame oil, grated ginger, and grated garlic to a small mixing bowl and whisk until smooth and fully combined.
Whisk in the water 1 tablespoon at a time until the dressing reaches a pourable, lightly creamy consistency — it should flow off the whisk in a thin, steady stream.
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