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      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
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Celiac Mindwarp

Soy Sauce Flavor Alternative Suggestions?

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I can't have soy at the moment, but miss the flavor of gluten-free soy sauce for stir fry.

I added a couple of shredded anchovies today, which was quite good, but wondered if anyone has a favorite alternative?

Thanks :)

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Thanks love2 :) I reckon I can do that if I can get my head round the balsamic?

So IH, do you reckon 2 tsp molasses is pushing it for whole 30?

I love the whole substitution thing, it cracks me up reading all the different variants we end up using

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Thanks love2 :) I reckon I can do that if I can get my head round the balsamic?

Can you not have balsamic or do you not like it? Maybe I'm missing something... :huh:

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I read somewhere that cheaper balsamic may not be gluten-free, but I can't find where. Our labeling is slightly different in the UK and I sometimes get confused.

I am very happy to be told I can crack into the balsamic from a gluten-free point of view. I need to check if it is also whole30 compliant.

This all gets complicated some days :)

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I read somewhere that cheaper balsamic may not be gluten-free, but I can't find where. Our labeling is slightly different in the UK and I sometimes get confused.

I am very happy to be told I can crack into the balsamic from a gluten-free point of view. I need to check if it is also whole30 compliant.

This all gets complicated some days :)

Ah...I see. I have not yet seen any vinegars that contain gluten other than malt, of course. And I had also forgotten about the whole30 thinger.

You're right. It CAN be complicated. :blink:

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I think balsamic will be one of my early reintroductions post whole30 then :)

Cheers l2

...and if you can only find the cheapie stuff, just reduce it by half in pan and add a touch of brown sugar. Voila - better balsamic. This recipe would not be the place to use 50-year-old gold label aceto balsamico tradizionale de Modena! :lol:

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Balsamic is okay, gluten free. (I have never seen a vinegar except malt vinegar that was a danger to us) but I am sure someone on here will argue loudly with me about that. :)

Molasses is pure cane sugar, but if you want to use it, I won't tell a living soul. -_-

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Molasses is pure cane sugar, but if you want to use it, I won't tell a living soul. -_-

Me, neither. My lips are sealed. :lol: Oops. I mean SEALED. :mellow:

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cmw, an alternative which I think is much better and I add to stir frys and bolognese sauce is called Hendersons relish. The company is uk based tho but it is soy and gluten free and tastes

delicious! :) It actually makes me look like I can cook when I use it :)

http://www.hendersonsrelish.com/home.htm

http://news.bbc.co.uk/dna/place-lancashire/plain/A12460619

It looks like soy sauce and has the same consistency.

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I take some salt, pepper, and brown sugar and add some homemade beef stalk to it. I found that that is kinda similar. Then i simmer it (actually, this is the base to my beef soup most of the time :lol: ). I've done it in smaller batches with some success. I have no mesurments, just what looks right.

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I can't have soy at the moment, but miss the flavor of gluten-free soy sauce for stir fry.

I added a couple of shredded anchovies today, which was quite good, but wondered if anyone has a favorite alternative?
Thanks :)

 

Hi Mindwarp,

 

I bought coconut aminos which looks and tastes like soy. I found it when I was looking for coconut sugar which is supposedly low glycemic (I'm pre diabetic). It tastes pretty good and is made from fermented coconut sap. Hopefully you're not allergic to coconut.

 

There's also another thing called "black bean soy sauce" but it's more difficult to find. I couldn't find it online and have to trek to an asian grocery store to find it. It's worth having a bottle if you like stir frys. They use rice flour to thicken it, so it gives your stir frys a nice glaze if you use it.

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Thank you! I have had the coconut aminos recommended, must try :)

Black bean is a great idea, and widely available in the uk. I love it. I stir fry most days!

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" I stir fry most days!"

 

Me too. One of the ways I get my 4 yr old son to eat veggies. I still have  load the fork myself a couple of times... with the veggies under the rice so he will eat it.

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