Add all of the ingredients, except the rice flour, to a small pot and whisk together well. Now whisk in the brown rice flour until there are no lumps.
Turn the heat to medium and once the entire surface is bubbling, let it cook for about 5-7 minutes as it starts to reduce a bit. Whisk around the edges a couple of times while it cooks. Remove from the heat and leave to cool for 5 minutes. It should have a runny syrup consistency as it cools. If it's not a syrup consistency after a few minutes, cook just a couple more minutes. It should not be overly thick, but easily pourable, so it works well for dishes and drizzling. Traditional Japanese Teriyaki is not thick. Use over your favorite dish. I served it over some fluffy brown rice and peas and carrots, then topped with extra chives and sesame seeds. This would also be great over cauliflower wings as a great dipping sauce.
To serve this with peas and carrots, zucchini or broccoli, simply cook them in a pan over the stove in a little bit of water, pinch of salt and pepper, and garlic powder until tender. I cook my broccoli in a large wok separately to reach desired tenderness.
Make sure you are using strictly "coconut aminos". I like the coconut secret brand found at Sprouts, Whole foods, Target or online or the Big Tree Farms "Coco Aminos" is good, too. Make sure you are not using "liquid aminos" or regular soy sauce, or it will be WAY too salty.