Avg. rating 4 from 8 votes.Recipe Information
Recipe Created By: Heather Hetler
Ingredients
1/4 cup cornstarch or sweet rice flour
1/4 cup agave nectar
1/2 cup rice vinegar
1/2 cup pineapple juice
1 1/2 Tbsp wheat-free soy sauce
1/4 cup water
Directions
Combine all ingredients in a small saucepan, using a wire whisk. Heat over medium heat to bring to a boil. Boil for 5 minutes, stirring frequently. Serve warm or refrigerate first and serve cold.
Notes
Iron Chef KFA Battle Tailgate Snacks January 2007 – Dairy and potato free.
Challenger’s statement:
Designed as a dipping sauce for Baked Party Chicken Bites.
I love sweet and sour sauce, but all purchased sauces are out due to allergies, and most other recipes contain tomato sauce or ketchup, which I can’t eat. This dipping sauce gives that perfect tangy taste with simple ingredients.
Substitutions
1/2 cup of sugar and an additional 1/4 cup water can be substituted for the agave nectar.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
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