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C A Evans

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C A Evans Newbie
C A Evans
Posted

Can a Celiac use/eat Soy sauce ?

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psawyer Proficient
psawyer
Posted

Generally speaking, the answer is no. Most soy sauces contain wheat. There are a few gluten-free ones.

Kikkoman Gluten Free Soy Sauce is one. I use VH brand, but it is only available in Canada.

Avoid soy sauce in restaurants unless you ask first (and expect the answer to be that it isn't safe).

kareng Grand Master
kareng
Posted

Regular soy sauce is not gluten-free- it contains wheat.  There are gluten free soy sauces sometimes called tamari sauce 

Victoria1234 Experienced
Victoria1234
Posted

Tamari is delicious. I like it better than soy sauce.

Awol cast iron stomach Experienced
Awol cast iron stomach
Posted

I use San J tamari . I am careful of soy since my gluten challenge as I have not healed enough and don't want to get another intolerance. 

Many also use coconut aminos as well.

 

Ennis-TX Grand Master
Ennis-TX
Posted

I just use Coconut secret, they make a product that using coconut aminos as a gluten and soy free option. It can be used exactly like soy sauce in all recipes. They also make a teriyaki and a garlic sauce that are great in stir fry.

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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