Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Soy Sauce

BamBam

Recommended Posts

BamBam Community Regular
BamBam
Posted

It is fair time here and the only thing I can eat is a shrimp dish that has Kikomann soy sauce. Should I or shouldn't I. I do not have access to a store at this time to look so I am hoping someone knows about this. I'm headed out there in about 5 hours.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

Kikkomann soy sauce has wheat.

Two kinds, that I've seen so far, don't have wheat: LaChoy's (but I think it tastes awful) and San-J's Wheat-free Tamari. All other soy sauces (check the labels, they say wheat) are off limits.

  • 2 weeks later...
frogsong Newbie
frogsong
Posted

I know this is a rather late reply, but being a fan of sushi, I often will purchase Bragg Liquid Aminos or a wheat free tamari and bring it with me when I am going to have sushi or anything that soy sauce tastes good with. Both are great replacements for soy sauce!

Mydnyt Newbie
Mydnyt
Posted

Fountain now do a gluten-free soy sauce - tastes great :)

lovegrov Collaborator
lovegrov
Posted

Kroger soy sauce was gluten-free last time I checked.

richard

coin-op Newbie
coin-op
Posted

Tamari is the only type of wheat free soy sauce. But it has alcohol, so you can't have it :P

Guest ~wAvE WeT sAnD~
Guest ~wAvE WeT sAnD~
Posted

Pardon my confusion, but is this a snappy retort? By the way, La Choy soy sauce is wheat AND gluten free. I HAVE READ THE INGREDIENTS (no offense to the original poster).

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Alexolua Explorer
Alexolua
Posted
Pardon my confusion, but is this a snappy retort?

Umm.. yeah. Seen a few posts by this person that just seems to have a better-than-thou-I-know-everything attitude. That doesn't help anyone, and I'd ask this person to drop the attitude, and fully explain something.. if they want to actually be helpful here.

No offense meant to you coin-op. But if you truly want to help people here (and thanks if you do!), please be respectful and explain yourself, rather than just being snappy. Thanks. =)

And on that note, why is alcohol bad? And yes, I know some kinds of alcohol are bad. But haven't seen any reason to avoid all kinds.

Guest ~wAvE WeT sAnD~
Guest ~wAvE WeT sAnD~
Posted

Coin-Op--

I'm interested in hearing the story of your diagnosis and other celiac disease experiences. Maybe the reasons behind the difference in you gluten-free diet can help us. Please keep it positive--we are all equals here.

Take Care,

lovegrov Collaborator
lovegrov
Posted

Tamari is the only type of gluten-free soy sauce? Hardly. And a lot of tamari has wheat -- you have to find the stuff that doesn't.

richard

Peggy33 Newbie
Peggy33
Posted

At a place called Wild Oats I get a Organic Tamari Wheat Free Soy Sauce by a company named San-J. They have a web site also www.san-j.com. Wild oats labels all of their Gluten Free stuff in my town.

:P Hope this helps for you...

  • 2 years later...
Strgzr5000 Newbie
Strgzr5000
Posted

Check it out!

The Kari-Out Company is making Panda Brand Gluten Free Soy Sauce Packets for commercial availability in the food distribution industry for Chinese restaurants and take out places.

Here's the link. Ask your favorite take out place to carry it and use it in your food prep? If you're a regular maybe they will. It's better than not being able to eat Chinese at all anymore!

Open Original Shared Link

grantschoep Contributor
grantschoep
Posted

Yes, this same Panda brand is available also at "Tokyo Joe's - Fast Food, Japanese" I think it is just around in Colorado, USA

Open Original Shared Link

But I still like that they got it around. I usually bring in my own Terriyaki suace(Premier Japan) and use a bit of both on just plane white chicken/rice bowl.

  • 3 months later...
asianfoodlover Newbie
asianfoodlover
Posted

I recommend Wanjashan's Organic Wheat-Free Tamari..... I buy it from Wholefoods but I noticed it's not in all the Wholefoods. I've bought from the company direct as well (www.wanjashan.com). Great soy sauce without wheat and gluten free!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,742
    • Most Online (within 30 mins)
      7,748
    MistyMoon
    Newest Member
    MistyMoon
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.