New to the site today, and just looking around the board to see what the chattter is. Fellow Canuck Chef Kevin here from sleepy little Bear River, Nova Scotia... down around Digby. I'm a personal chef & instructor by trade (and genetics), operate a catering business and two websites (so far). My wife and I are also importers of organic coconut oil, coconut flour and other coconut products from Vietnam, all of which are certified gluten-free, and we supply all four Atlantic Provinces with our organic products.
I noticed this sushi problem and wanted to let you know that Superstore here carried Life Source soy sauce which is gluten-free, so you should be able to use that and still get your sushi fix
One thing I did notice (or didn't notice really) is any reference to coconut flour as a gluten-free alternative to other flours. Coconut flour is low-carb, has the highest fibre of nearly any flour on the planet and is amazing to bake/cook with. Many of my cooking class participants are either celiac or are wheat free and absolutely love it. Not sure if I'm allowed to add my website or email address here, but if so I will send you folks a link to check out more information on our website here at The Down East Coconut Company. I'm sure one of the moderators will let me/us know
Yours in Natural Health,
I'm having a great difficulty figuring out sushi. I know soy sauce is out, but is miso soup and wasabi? Also, is there anything added to the rice that I need to avoid? Any other Canadians know these answers? Honestly....I can give up the beer....but really...sushi is just too much to ask! lol