• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Gluten-free Miso
0

Rate this topic

27 posts in this topic

Recommended Posts

Hi guys. Anyone hear of a commercially available gluten-free miso? I'm not sure I'll eat it (waiting for Enterolab on my soy thing), but since it is fermented, it's not BAD soy, like most of it. BUT...it's traditionally made from barley, so most companies make a barley variety, thus, in my mind, making their equipment unsuitable to make nonbarley kind w/o having any gluten in it.

Any thoughts?

Anyone make their own miso?

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I've never had problems with miso made from 100% daizo or with hacho miso from Nagoya. Usuallyhave to bring it from Japan though. Even here in Hawaii where there are many choices for miso I cant find one without mugi in it.

Hi guys. Anyone hear of a commercially available gluten-free miso? I'm not sure I'll eat it (waiting for Enterolab on my soy thing), but since it is fermented, it's not BAD soy, like most of it. BUT...it's traditionally made from barley, so most companies make a barley variety, thus, in my mind, making their equipment unsuitable to make nonbarley kind w/o having any gluten in it.

Any thoughts?

Anyone make their own miso?

Share this post


Link to post
Share on other sites

I've never had problems with miso made from 100% daizo or with hacho miso from Nagoya. Usuallyhave to bring it from Japan though. Even here in Hawaii where there are many choices for miso I cant find one without mugi in it.

Hi guys. Anyone hear of a commercially available gluten-free miso? I'm not sure I'll eat it (waiting for Enterolab on my soy thing), but since it is fermented, it's not BAD soy, like most of it. BUT...it's traditionally made from barley, so most companies make a barley variety, thus, in my mind, making their equipment unsuitable to make nonbarley kind w/o having any gluten in it.

Any thoughts?

Anyone make their own miso?

Share this post


Link to post
Share on other sites

I'm not quite ready to post on it but a friend made miso for me and is now in the process of ordering the koji for me. When it comes in she's going to give me the recipie and maybe teach me how to make it. It may be a while, but I'll post on it when I have more info to share. Sorry it's not more helpful right now.

I also bought quinoa miso in Japan from a company that specializes in products free of allergens. I don't believe that they ship to the U.S. but you can have it shipped to someone in country and then have them ship it to you. Not a viable option for most I'm sure.

Share this post


Link to post
Share on other sites

The quiona miso is not bad. Same place as quinoa soy sauce which is really good too.

In my 30's I had bottles of sake left at friends restaurants around Tokyo.

In my 40's I had bottles of shochu left at friends restaurants around Tokyo.

In my 50's I had bottles of gluten free shoyu and miso left at friends restaurants around Tokyo!

Times sure do change!

I'm not quite ready to post on it but a friend made miso for me and is now in the process of ordering the koji for me. When it comes in she's going to give me the recipie and maybe teach me how to make it. It may be a while, but I'll post on it when I have more info to share. Sorry it's not more helpful right now.

I also bought quinoa miso in Japan from a company that specializes in products free of allergens. I don't believe that they ship to the U.S. but you can have it shipped to someone in country and then have them ship it to you. Not a viable option for most I'm sure.

Share this post


Link to post
Share on other sites
Ads by Google:


We make miso with Shinshu Shiro Miso paste (bought at the Asian grocery, sold in little tubs or packets in the refrigerator section). The only ingredients are soybean, rice, and salt. We add to this a broth made from hon-dashi powder (ingredients: salt, msg, lactose, sugar, dried bonito tuna powder, disodium inosinate, bonito extract, yeast, extract, disodium succinate--lotsa chemicals, yuck, but no gluten).

If you want to skip the chemicals, you could use vegetable broth, or you could make shrimp shell broth: save the shells from when you shell your shrimp before cooking. Add them to 2 cups water and 1 cup rice wine, and boil til shells turn pink. Strain and enjoy.

Share this post


Link to post
Share on other sites


Ads by Google:


I believe chickpea miso is gluten free. Kind of hard to find though. I had to order it online and then I found that I don't like it.

Share this post


Link to post
Share on other sites

I reread your original post, and saw that you said most miso is traditionally made from barley?

Does that refer to miso made from powdered mixes, or to the real thing? Most Japanese (people and restaurants) make miso from miso paste (which is fermented soybeans, rice, and salt), not from the powdered mixes And I haven't seen barley listed on miso paste ingredients--are they leaving it off the ingredient list?

Share this post


Link to post
Share on other sites

I got some trader joes brand instant Miso soup and it definitely did not list barley on the ingredients, and theoretically TJ's will not hide barley.

Weird.

Share this post


Link to post
Share on other sites


Ads by Google:


I believe chickpea miso is gluten free. Kind of hard to find though. I had to order it online and then I found that I don't like it.

Well, that's my answer. I can't have soy either. I have a book with recipes that are supposed to avoid all the major allergens and it uses the chickpea miso. I've been unwilling to order the stuff without knowing what it is like.

Share this post


Link to post
Share on other sites
I reread your original post, and saw that you said most miso is traditionally made from barley?

Does that refer to miso made from powdered mixes, or to the real thing? Most Japanese (people and restaurants) make miso from miso paste (which is fermented soybeans, rice, and salt), not from the powdered mixes And I haven't seen barley listed on miso paste ingredients--are they leaving it off the ingredient list?

The koji(yeast) is OFTEN grown on barley and is NOT usually listed as an ingredient. So yes, they are leaving it off the ingredient list. You have to call or contact the company to find out. The miso itself is usually made with soybeans but some miso from certain regions of Japan has barley as an ingredient in the finished product and in that case it would show up on a label.

It is my understanding that MSG in some countries can be derived from gluten sources. On the Triumph dining cards for Japanese it lists MSG in the I Cannot Eat section. Miso is also listed in the I Cannot Eat section for the reasons above.

Share this post


Link to post
Share on other sites

I have not had Miso in a long time....

I do however use Bragg's Liquid Amino's not soy sauce.

good luck!

sickchick

Share this post


Link to post
Share on other sites
But neither koji nor yeast are listed on the ingredient list.

<a href="http://www.soya.be/miso-varieties.php" target="_blank">http://www.soya.be/miso-varieties.php</a>

Yeast is the easiest word that came to mind to translate "koji" but here's one place that explains the process. And yes koji is often not listed, at least in my experience.

Share this post


Link to post
Share on other sites


Ads by Google:


Great site! THanks for posting.

Ah--our miso is white miso--that explains why rice was listed and why barley wasn't--I'm assuming it's safe, but I'll check the other kinds of miso next time I go to the Asian grocery.

Share this post


Link to post
Share on other sites

Here is the response from a company that I contacted.

Re: Gluten‏

From: Deb Duchin (srmiso@southrivermiso.com)

Sent: Mon 11/12/07 12:40 PM

To: Missy's Mom

Missy's Mom -

Thanks for your e-mail.

At South River Miso we make 10 varieties of miso - 8 of them have no gluten ingredients.

However, I should tell you that the culture used in our miso making is originally started on barley, harvested in miniscule portions (and we believe no barley comes away with the culture) and then extended on potato starch. Also the 8 varieties of miso with no gluten ingredients are made in the same building where the barley is made.

I know that there is a whole spectrum of gluten intolerance. For some the above information is of concern; for others it is not. You need to decide for yourself your level of intolerance.

I hope this information helps answer your questions.

Deb

----- Original Message -----

From: Missy's Mom

To: mail@southrivermiso.com

Sent: Friday, November 09, 2007 8:57 AM

Subject: Gluten

I heard about your company through a Japanese friend who makes her own miso with your brown rice koji. I must adhere to a strict gluten-free diet, which means that barley in any form is off limits. I am aware that barley is frequently used in the process of making miso and is an ingredient in the final product at times. Any information about barley, gluten and the possiblility for cross-comtamination in your products as well as miso making supplies, like koji, would be greatly appreciated. Thank you.

Sincerely,

Missy's Mom

Share this post


Link to post
Share on other sites

I've been wondering about miso myself, so it's great to see that there's a current thread!

My all-time favorite brand is Miso Master. Their products are utterly delicious, all-organic, and made in the traditional Japanese way. As long as you stay away from their Barley Miso, their products are free from any overt gluten ingredients. HOWEVER, they are aged in large wooden vats, and (as has has often been discussed on this and other celiac forums) it's hard-going-on-impossible to clean all of the gluten out of wood. So unless they have one or more dedicated vats for each flavor, no one could really say for sure whether (or not) there is any barley residue in their nominally non-barley misos.

I have emailed them, and will post their reply here.

I have used their Chickpea Miso, by the way, and really liked it. The flavor is similar to any pale-colored miso. It makes a really good "chicken" broth.

Share this post


Link to post
Share on other sites

Just got my Interolab results back, and turns out I am sensitive to soy (don't really eat any, so not a huge concern...but was hoping for the miso). Oh Well!

Thanks to all.

Share this post


Link to post
Share on other sites


Ads by Google:


... I am sensitive to soy (... not a huge concern...but was hoping for the miso).

Well, there's always the Miso Master Chickpea Miso. It's made with rice.

Share this post


Link to post
Share on other sites

I'm pretty sure all the misos have soy, and that the rice or barley or chickpea is just the medium. However, I've got an email into the company. Unless you're telling me the packaging says it does not contain soy?

Share this post


Link to post
Share on other sites

Well, their web site (Miso Master Chickpea Miso) lists the following ingredients: Organic chickpeas, Organic partially polished brown rice, sun-dried sea salt, well water.

As has already been mentioned, there is the question of trace ingredients in the koji, as well as possible traces of barley miso left in the wooden vats. But the ingredients are both soy-free and gluten-free.

Share this post


Link to post
Share on other sites

I just got this reply from Miso Master regarding their Chickpea Miso, as well as their other non-barley misos:

Hi Carol,

In response to your question about gluten and Chickpea miso:

We developed the Miso Master Chickpea Miso with folks in mind who have soy allergy, using chickpeas instead of soybeans, but it is also beneficial for folks who must avoid gluten, since the starter culture is grown on rice. Ingredients are: Organic whole chickpeas, organic handmade rice koji, sun dried sea salt, Blue Ridge Mtn well water, koji spores.

All our misos, with the exception of Country Barley Miso and Mellow Barley Miso, are gluten free as far as the ingredients go. They contain soybeans (except for Chickpea miso, which is soy-free), and a starter called koji, which is grown on rice. The name of the miso denotes the grain on which the koji is grown, therefore Brown Rice miso is actually made from soybeans, koji grown on brown rice, water and salt. In the case of the barley misos, the koji is grown on barley. After the grain is cultured by the koji, it is mixed with the cooked soybeans and placed in large wooden barrels to undergo natural fermentation, resulting in the finished miso.

We do make the barley miso in the same facility as the other miso, however the rice-koji misos and the barley-koji misos are fermented in separate barrels and all the equipment is thoroughly cleaned between uses and maintained to the highest standards. Because the barley miso is made in the same facility as the others, we cannot guarantee there is no cross-contamination, but make every effort to insure there is none.

I hope this gives you the information you need.

Many Thanks

Miss Brett Martin

Share this post


Link to post
Share on other sites

I got that email as well. Thanks so much. At my local co-op, they only sell the huge container of the chickpea variety, but the small containers of the others. It is something I'd want to test out - I don't really eat legumes either, but it is fermented, so it should be better than non-fermented.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,109
    • Total Posts
      939,718
  • Member Statistics

    • Total Members
      66,093
    • Most Online
      3,093

    Newest Member
    RowdyPope
    Joined
  • Popular Now

  • Topics

  • Posts

    • Thanks for the feedback everyone. I've been gluten free for just over a year and have been pretty good about staying away from processed foods and bread substitutes. I was just really jonesing for my grandma's banana pudding. Zanthan gum, soy and corn don't bother. So Googling the other two things I ate around the same time I only came up with one tiny web hit pointing to the fig of all things but I'm doubtful. It was an article about foods high in FODMAPs (whatever those are) which included figs and prunes. It suggests they trigger gastrointestinal symptoms. Well yeah! But I eat prunes all the time so I feel like I'm just reaching. Adding this to my food log but I may take a chance and try another piece of cookie one more time in another day or so and cross my fingers before ruling them out completely. I don't believe any company is perfectly infallible even if they do have a great reputation. I'm still super sensitive and have been occasionally triggered by other products that others seem to have no problem with. 
    • if you have celiac and you eat gluten, you will feel terrible and do damage to your body.  there isn't any 'morning after' (for lack of a better term) tried and true remedy.  if i am accidently glutened (and i am insanely careful, so this does not happen often anymore) i find that drinking plenty of water and long, hot showers make me feel better, but it doesn't leave until day 14.  14 days.  ain't nobody got time for that.  no matter what i try, it's naps and snacks for 14 days.  then the fog lifts and my guts stop protesting.  you will get better at avoiding gluten and cc by practicing being gluten free.  i would eat whole foods (avoid processed while your guts are healing) and skip eating out for awhile until you get better at knowing how to determine which restaurants are safe and which ones don't give a crap if they give you the craps <see what i did there lolz) go to the coping page and read the newbie thread.  there is much useful info there - more things to avoid than just bread - and ways to navigate this lifestyle.  welcome to your new normal.  pack a lunch, because if ya got celiac, every day's a picnic.  literally. 
    •   My mistake... HUGE Oops... She hasn't been diagnosed with anything as of yet. I couldn't remember the name so I googled and DH came up. Well that was wrong.... it is Keratosis pilaris she has. i just really don't want her to get to 20 years old and finally become allergic to lactose like her father, and continue to gain so much weight that she needs knee replacements, and diabetes,  and depression, and bipolar, and brain fog and dementia beginning at 48 and dead at 50 like my MIL, or like my mother having allergies to soy, egg, now corn and milk too, also a diabetic.... because of all these allergies she's allergic to a lot of antibiotics and much OTC medicine as well Thank you for your advice thus far
  • Upcoming Events