Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Soy Sauce Flavor Alternative Suggestions?
0

18 posts in this topic

I can't have soy at the moment, but miss the flavor of gluten-free soy sauce for stir fry.

I added a couple of shredded anchovies today, which was quite good, but wondered if anyone has a favorite alternative?

Thanks :)

0

Share this post


Link to post
Share on other sites


Ads by Google:

Wow, their UK supplier even sells culturelle too. Good stuff Irish :)

Up for any other handy hints too if anyone has them :) :)

0

Share this post


Link to post
Share on other sites

Share this post


Link to post
Share on other sites

Thanks love2 :) I reckon I can do that if I can get my head round the balsamic?

So IH, do you reckon 2 tsp molasses is pushing it for whole 30?

I love the whole substitution thing, it cracks me up reading all the different variants we end up using

0

Share this post


Link to post
Share on other sites




Thanks love2 :) I reckon I can do that if I can get my head round the balsamic?

Can you not have balsamic or do you not like it? Maybe I'm missing something... :huh:

0

Share this post


Link to post
Share on other sites

I read somewhere that cheaper balsamic may not be gluten-free, but I can't find where. Our labeling is slightly different in the UK and I sometimes get confused.

I am very happy to be told I can crack into the balsamic from a gluten-free point of view. I need to check if it is also whole30 compliant.

This all gets complicated some days :)

0

Share this post


Link to post
Share on other sites

I read somewhere that cheaper balsamic may not be gluten-free, but I can't find where. Our labeling is slightly different in the UK and I sometimes get confused.

I am very happy to be told I can crack into the balsamic from a gluten-free point of view. I need to check if it is also whole30 compliant.

This all gets complicated some days :)

Ah...I see. I have not yet seen any vinegars that contain gluten other than malt, of course. And I had also forgotten about the whole30 thinger.

You're right. It CAN be complicated. :blink:

0

Share this post


Link to post
Share on other sites

I think balsamic will be one of my early reintroductions post whole30 then :)

Cheers l2

0

Share this post


Link to post
Share on other sites

I think balsamic will be one of my early reintroductions post whole30 then :)

Cheers l2

...and if you can only find the cheapie stuff, just reduce it by half in pan and add a touch of brown sugar. Voila - better balsamic. This recipe would not be the place to use 50-year-old gold label aceto balsamico tradizionale de Modena! :lol:

0

Share this post


Link to post
Share on other sites

Balsamic is okay, gluten free. (I have never seen a vinegar except malt vinegar that was a danger to us) but I am sure someone on here will argue loudly with me about that. :)

Molasses is pure cane sugar, but if you want to use it, I won't tell a living soul. -_-

0

Share this post


Link to post
Share on other sites

Molasses is pure cane sugar, but if you want to use it, I won't tell a living soul. -_-

Me, neither. My lips are sealed. :lol: Oops. I mean SEALED. :mellow:

0

Share this post


Link to post
Share on other sites

cmw, an alternative which I think is much better and I add to stir frys and bolognese sauce is called Hendersons relish. The company is uk based tho but it is soy and gluten free and tastes

delicious! :) It actually makes me look like I can cook when I use it :)

http://www.hendersonsrelish.com/home.htm

http://news.bbc.co.uk/dna/place-lancashire/plain/A12460619

It looks like soy sauce and has the same consistency.

0

Share this post


Link to post
Share on other sites

I take some salt, pepper, and brown sugar and add some homemade beef stalk to it. I found that that is kinda similar. Then i simmer it (actually, this is the base to my beef soup most of the time :lol: ). I've done it in smaller batches with some success. I have no mesurments, just what looks right.

0

Share this post


Link to post
Share on other sites

Thanks veggiegaL and shadow!

Both look good :)

0

Share this post


Link to post
Share on other sites

I can't have soy at the moment, but miss the flavor of gluten-free soy sauce for stir fry.

I added a couple of shredded anchovies today, which was quite good, but wondered if anyone has a favorite alternative?
Thanks :)

 

Hi Mindwarp,

 

I bought coconut aminos which looks and tastes like soy. I found it when I was looking for coconut sugar which is supposedly low glycemic (I'm pre diabetic). It tastes pretty good and is made from fermented coconut sap. Hopefully you're not allergic to coconut.

 

There's also another thing called "black bean soy sauce" but it's more difficult to find. I couldn't find it online and have to trek to an asian grocery store to find it. It's worth having a bottle if you like stir frys. They use rice flour to thicken it, so it gives your stir frys a nice glaze if you use it.

0

Share this post


Link to post
Share on other sites

Thank you! I have had the coconut aminos recommended, must try :)

Black bean is a great idea, and widely available in the uk. I love it. I stir fry most days!

0

Share this post


Link to post
Share on other sites


" I stir fry most days!"

 

Me too. One of the ways I get my 4 yr old son to eat veggies. I still have  load the fork myself a couple of times... with the veggies under the rice so he will eat it.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,655
    • Total Posts
      921,622
  • Topics

  • Posts

    • Below is copied & pasted from this thread:   My celiac doctor is Dr. Syed Jafri, in Webster, TX (just south of Houston -- basically the Clear Lake City area), saved my LIFE.  I would recommend him to the whole, entire world.  I was desperately ill, and am still struggling, and he's a wonderful, sweet man who listens and is very proactive in helping you solve whatever problems you're having.  I wish all doctors were like him.  I have to fight and struggle with too many doctors to just listen to me and what I live with, day in and day out.  He's not like that.  Good luck to you.     There are recommendations on this thread too:  
    • I never worried about cross contamination because i was originally told i was just intolerant. after going gluten free i felt so much better up until this last march. dairy and fructose have been giving me problems but both lactose and fructose test came back negative.  this is what my gi doctor emailed me today 
    • Any place you know of to find more info? Seems like I am still in so much pain/bloat, I am not even sure if I would pick the right 5 foods!
    • Don't freak out worrying about other maladies yet. You would be absolutely amazed at the things that can/will resolve on the gluten free diet. Some take longer than others -- neurological seem to take the longest for most people but really, I guarantee, there will be things you had no idea or expectation of resolving will. There were tons for me and then there were things I sort of "woke up one day" & said, "hey, that's gone and that & that & that". Other, larger things had taken my attention so I hadn't paid attention to the smaller things until...... On the other hand, not everything is related to celiac but I bet you wouldn't find a handful of celiacs who didn't say something very similar to what I said above. Yes, thyroid problems are common with celiac but I'll also tell you there are/have been people on here who were hypothyroid before dx but after being gluten-free for a while they actually went back to normal thyroid numbers. My husband is one (yes, we both are celiac - it happens). He was on synthroid for 20 years or more. Guess what? He's not on it anymore. We've had his thyroid panel done several times since about a year gluten-free & he is no longer hypothyroid. 
    • Yes please, that'd be awesome Having a fun time trying to reply on my phone due to broken screen but will be back on tomorrow after results of doctor appointment to get to the bottom of why they've given me seemingly wrong advice re: next steps. Yup I'll admit to pity, anger, frustration and outright fear, been through the mill of emotions in this first week that's for sure. One thing before I go for that; back when I was self-diagnosing I wanted a full thyroid panel (T3, T4 etc.) and also ESR & CRP checks for vasculitis and similar maladies. Now it seems from my reading they can often follow celiac so my worry level of those has gone up a notch, more blood tests ahoy it seems? Main reason for worrying about those is the nearly constant tight / tender head I have at the moment. Top and sides of scalp. Could be the stress tensing the shoulders and occipital muscles at back of head but after the celiac diagnosis being missed I'm fearful of anything else being missed. Did anyone else have this tight head feeling at the start? Feels like the skin is being pulled inwards, sometimes goes down for a few minutes here and there and gets worse when sitting I think. I see the term "brain fog" a lot but luckily don't seem to have too much of that at present, this is more a physical sensation.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,656
    • Most Online
      3,093

    Newest Member
    bentcreekmom
    Joined