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I received the responses below.  Happy to share, I know I was pleased to
receive them.  Again, thank you to the people who took the time to respond!

   TERIYAKI SAUCE

1/2 cup soy sauce
1/4 cup brown sugar
2 Tablespoons oil
1/4 Teaspoon coarse ground black pepper
1-2 cloves garlic, minced
1/2 teaspoon fresh ginger, minced OR 1 teaspoon dry ginger
Mix well.  Allow to set for 20-30 minutes for flavors to blend well.

Please find attachement for my favorite Italian Bread recipe that I hope
you will give a try.
Happy Baking!

Sandra
The Gluten-Free Baker Newsletter
Fairborn, OH  USA

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I make teriyaki sauce like so:
I don't usually measure the ingredients at all.  None of the ingredients is an
absolute must. Taste your concoction and add more of something if you want to.


If you are afraid of the soy sauce you can even leave that out.  I can't
guarantee the proportions in this recipe, but my guess  is as follows.  It has
always worked for me, even if somewhat different each time. Incidentally, I
was making teriyaki sauce long before the bottled variety came out.  I think
it is always better and cheaper to make your own marinating sauces. That way
you know what is in the sauce.

 2 T Wheat free soy sauce (I use San-J Tamari wheat free, but check all
          labels before using)
 2T sherry
 2T peanut oil
 2 t sugar
 2 cloves garlic mashed or chopped fine
 about 1 t chopped ginger (optional)
 about 1 green onion chopped (definitely optional)

Good luck and have a tasty time experimenting!
Christina Oldenburg

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I don't know of a Teriyaki Sauce, but here is the recipe I use for wings.
Marinate wings overnight in:  1/12 C GF tamari sauce
                               1/2 C sugar
                                 2 cloves garlic
                               1/2 inch fresh garlic, grated

When ready to cook, roll in GF flour and then in sesame seeds.
Bake about 1 hour at 350 degrees.
Hope you enjoy!
LaVaughan

Karen