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gluten-free Oyster Sauce?


urbancowboy717

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urbancowboy717 Rookie

Asian Cooking Ingredients Help

I am looking for gluten free oyster sauce, does anyone have one they like to use? I am currently I am using a vegetarian mushroom "oyster" sauce but I bought it in a small asian store while visiting family 10hrs. away. I can't find it online and was hoping someone else can help me find a brand that I can order.

Veronica


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elonwy Enthusiast

Yes please, is there one? I've only found one and its from Australia, so I can't get it here.

dbmamaz Explorer

I havent found anything. I have been flavoring stir fries with gluten-free soy sauce, honey, molassas, ginger and garlic (fresh), sesame oil and fish oil (I cant eat all those any more, tho). Perhaps you can mix some of those in a way which would be pleasing for you? Are you using it as a dip or in a stir fry or what?

missy'smom Collaborator

Ok, maybe third time is a charm. ;) Here's the link to Lee Kum Kee again.

Open Original Shared Link

Be sure to check the labels carefully to be sure you are getting the gluten-free one from this list. They make so many!

urbancowboy717 Rookie

Thank You! It looks like the Choy Sun Brand Oyster Flavored Sauce is gluten-free and doesn't have any msg. This is great! We use oyster sauce to make pho and marinades so we are back on schedule. Many Loas and Thai dishes and desserts can be made without gluten-free alternatives. The vegetarian mushroom oyster sauce seems to be made in Japan so the only thing in English is the ingredients list which seems to be added to the original label. I am glad that I know have an alternative.

Knowledge is gold and this forum is my newly found fortune,

Veronica

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      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
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      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
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