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..help!


johnsoniu

Recommended Posts

johnsoniu Apprentice

Ok, the search feature has me frustrated to no end, so I'll just ask what has probably been asked a zillion times.

Where can I get a gluten-free soy sauce or substitute. I have all the other stuff to make Chicken Cashew except the soy. Please help.

thanks

John


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



Celiac.com Sponsor (A8-M):



eleep Enthusiast

La Choy has a gluten-free soy sauce (I believe it's La Choy Lite). San-J also has a wheat-free tamari, which I use instead of soy sauce. It's a little stronger, but I like it better.

Guest cassidy

San-J Wheat Free Tamari is very good.

You can ask stuff before you get frustrated even if people asked the same thing in the past, most people are happy to help and we have all had questions.

happygirl Collaborator

As mentioned, San J has actually two gluten-free versions: regular and low sodium. They have "normal" ones though---with gluten---so be sure to get the correct one!

La Choy and Kroger's generic brand are also gluten-free.

Ask away :)

Judyin Philly Enthusiast

A piece of my 'disease' puzzle...we started using the San J since i went gluten free.

then ...when my soy issues reared it's ugly head...I didn't read that label nor did my careful hubby as he uses for marinade's

well Sunday we drove 45 min to Wegmanns to get that..and i took off shelf and read label ....

SOYBEAN OIL :ph34r:

sO THERE IS ONE PIECE....

ANYONE KNOW OF A MARINADE SUBSTITUTE FOR A SOY SAUCE????WITH OUT SOY...

THANKS JUDY

johnsoniu Apprentice

Awesome! Thanks.

Didn't mean to sound to frustrated, but I'm new here and my previous message board experiences were all sports related, where if you don't have 15000 posts to your credit you are treated like an idiot.

jerseyangel Proficient

Hi Judy :D

Here's a soy sauce substitute--

2 cups beef broth

2 tsp. cider vinegar

1 tsp. molassas

1/8 tsp. ground ginger

dash of pepper, onion powder and garlic powder

Combine all in saucepan, boil uncovered until reduced to 1/2 cup.

Store in fridge


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



Celiac.com Sponsor (A8-M):



CarlaB Enthusiast
Awesome! Thanks.

Didn't mean to sound to frustrated, but I'm new here and my previous message board experiences were all sports related, where if you don't have 15000 posts to your credit you are treated like an idiot.

LOL No, here we realize that if you don't have 15,000 posts to your credit you probably need our experience!! ;) Plus, NO ONE on this board has that many posts!!

I also use Bragg's Liquid Aminos. It's milder than soy sauce, though, but it's supposed to be good for you. Sometimes I use the San-J tamari.

chocolatelover Contributor

Happen to have La Choy regular and lite soy sauce in my cabinet. The regular is ok, the lite is not.

larry mac Enthusiast
....Where can I get a gluten-free soy sauce....

I think Whole Foods has several. I'm using Eden Organic Tamari soy sauce, it's pretty good but a little expensive.

best regards, lm

Judyin Philly Enthusiast

tHANKS PATTI..

ANYONE OUT THERE KNOW OF SOMETHING TO BUY THAT I CAN SUBSTITUTE...

OH YEA, BY THE BY I HAVE A WHOLE NEW BOTTLE OF SAN J...YEP THE ONE WE DROVE 45 MIN TO GET.. :lol:

JUDY

PATTI WILL SURE USE YOURS TILL THEN

JUST MIGHT BE WHY THE ANTIBODIES ARE STILL SO HIGH AFTER GOING GLUTEN FREE 19 MONTHS.

J

Phyllis28 Apprentice

Great Value soy sauce from Wal-Mart is Gluten free.

miles2go Contributor

Oy!

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    2. - par18 replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    3. - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    4. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,339
    • Most Online (within 30 mins)
      7,748

    Teresa King
    Newest Member
    Teresa King
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • SilkieFairy
      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have 4 kids, and I really want to know. If I really do have it then they may have increased risk. 
    • par18
      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
×
×
  • 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.