Woohoo! I did it! Very respectable gluten-free hoisin sauce is mine, allllll mine. And yours, too. If you want it. Let me share.
So some serious googling returned the results that hoisin is made from fermented soy bean paste, among other things. Armed with my new-found knowledge I hit Chinatown and found me some of this alleged fermented hoisin magic. The label said the only ingredient was fermented soy bean paste, but I was suspicious. Fermented with what? Wikipedia, oh great fountain of knowledge, says the soy beans are fermented using either wheat flour, pulverized mantou, rice, or sugar. Hmm… what are the odds… BAH! Until someone develops a quick and easy at-home gluten test, I’m going to avoid the sketchball Chinatown bean paste and go with what I know.
Luckily, what I know is pretty dern good.
Gluten-Free Hoisin Sauce*
- 1/4 c. sweet red bean paste (the smooth variety)**
- 2 T wheat-free tamari
- 2 t sesame oil
- 1/4 t garlic powder
- 1/2 t sugar
- dash of white pepper
- (optional) squirt of Sriracha chili (or “Freshred Chili” if you have it)
Combine all of the above ingredients in a small bowl and mix until smooth. Can be made in advance and stored in the refrigerator for a week.
*Before you get all sassy and tell me that Premier Japan makes a gluten-free hoisin sauce, I want to save you the disappointment of buying and trying it. Honestly, it tastes like orange-flavored BBQ barf. Not even close to hoisin. I’m not trying to be snobby here – bleeeeve you me, my heart skipped a thousand beats when I saw it on the grocery store shelf. But it really tastes absorootly nothing like any hoisin I’ve ever had. Sad, but less so because of the above recipe.
**If you can’t find smooth red bean paste in Asian specialty markets, sweet red bean paste is easy-po-cheezy to make at home. About.com has a recipe.