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gluten-free Soy Sauce

Guest laydirain

By Guest laydirain
in Gluten-Free Foods, Products, Shopping & Medications

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Guest laydirain
Guest laydirain
Posted

anyone know of a GOOD TASTING soy sauce?

thanks

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LisaJ Apprentice
LisaJ
Posted

my favorite is San-J wheat free tamari - yum!

hez Enthusiast
hez
Posted

ditto :)

Hez

larry mac Enthusiast
larry mac
Posted
anyone know of a GOOD TASTING soy sauce? thanks

lr,

Here's another soy sauce thread from two days ago:

Open Original Shared Link

best regards, lm

larry mac Enthusiast
larry mac
Posted

It double posted on me! sorry

psawyer Proficient
psawyer
Posted

I don't know where you are, but if you are in Canada try VH soy sauce. Like most VH sauces (there are a few exceptions) it is gluten-free and is widely available at a reasonable price. VH products are only sold in Canada, despite the fact that VH is owned by ConAgra, a US company. Go figure...

lorka150 Collaborator
lorka150
Posted

Bragg's Liquid Aminos - pure soy!

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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. 
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      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

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

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      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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