It’s wheat and gluten free and yet still tastes surprisingly similar to soy sauce.Ī bottle of coconut aminos can be a little pricey, so I’ve toyed around with creating substitutes from other ingredients, but I have to be honest: all of my trials ended with me going out to buy a bottle of coconut aminos. Coconut aminos are made from the sap of coconut trees. But, if you really want to be a Paleo purist, I do recommend coconut aminos instead. If you can find a soy sauce that is made the traditional, slow fermenting way and that has no added wheat (soy sauce without wheat is usually labeled as tamari), sugar, colorings, or flavorings, and you’re ok with a touch of soy in your diet, I’m not here to stop you. It is much faster and therefore cheaper to make soy sauce this way, but it means that the result is far from Paleo. And plenty of them are not slowly fermented, like traditional soy sauce would be, but instead are given the characteristic soy sauce taste and color through a process that involves soaking the soybeans in hydrochloric acid and adding coloring and flavoring. Most soy sauces also have some added sugar. And of course we all know that wheat is not Paleo-friendly. Almost all modern soy sauces sold in American grocery stores are made with some wheat, instead of only with soy. Although there’s some discussion over whether or not soybeans are ok on a Paleo diet, that’s not even the beginning of why we use coconut aminos instead. The other major substitution you’ll probably notice in this recipe is that it calls for coconut aminos, instead of soy sauce. As a bonus, it’s gluten free, for all of you folks who shy away from gluten. Arrowroot flour comes from a starchy root used in Central and South American cooking for hundreds of years. But you won’t lose anything in the flavor department at all. Without it, your sauce will just be a little thinner. The arrowroot flour is optional in this recipe anyway, but I like it because it gives a thin coating to the chicken and helps the sauce thicken a bit. The first substitution in this recipe is using arrowroot flour instead of wheat flour or another processed thickener.
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