This recipe is not gluten free because of the Gochujang and soy sauce, but substitutions can be made. The Gochujang is wheat free but not considered to be gluten free. You can always substitute the Gochujang for sriracha to taste. Sriracha can not be used as a 1:1 ratio, since sriracha is very spicy. This means you will not use 1 tablespoon. I would start out with about 1/2 teaspoon. Soy sauce is not considered to be gluten free as it it contains wheat. You can substitute soy sauce for coconut aminos. Coconut aminos have a sweet taste so you may want to omit the honey so that its not overly sweet.