I have been seeing a lot of recipes lately in the regular "gluten world" that have Hoisin sauce. Most all the recipes sound good to me, but knowing I have to be so careful with my daughter's Celiac disease, I went to Sprouts to check the label of the stocked Hoisin sauces. Sure enough... gluten. It hides. In this case it hides in soy sauce which is a main ingredient in all the Hoisin sauces that I looked at. Never fear, I just shrugged, went home and made my own. Armored with my husband and daughter to taste test, this sauce came out great. A little of this, a little of that and bam! I wrote down all the measurements so that I can remake it whenever I want. I put mine in a glass jar in the fridge for future ease of use.
4 tablespoons gluten free soy sauce -or- braggs amino acids
1 tablespoon peanut butter
1 tablespoon honey
3 teaspoons white vinegar
1/4 teaspoon garlic powder
2 teaspoons sesame oil
2 teaspoons Siracha chili sauce
1/8 teaspoon black pepper
Add all ingredients to a large bowl and whisk for a minute or two until well blended.
I used the sauce to make a lovely Valentines day dish. Hoisin glazed scallops.