I have been very careful on my new diet, but I am wondering why so many things that are supposedly "foods to avoid" are gluten free.

Example: Salad dressing,,,,, Wishbone says their "French Dressing" is gluten free so I have been using it for a month and sure enough I am fine with it.

My wife just read me the riot act because I had "teryiaki sauce",,,,,, I read the ingrediants and how it is made and I am feeling just fine after five hours. See the ingredients below.

Has anyone else ventured into salad dressings and teryiaki sauce with the same results?


Thanks,

Joe



naturally brewed soy sauce that’s sweetened with traditional sweet rice wine, mirin. To this we’ve added the balanced blend of garlic, ginger, onion and aromatic sesame seeds for a thicker sauce that''s bold in flavor and rich in color…perfect for basting, dipping and sautéing.

Soy sauce has wheat in it, which is probably why your wife freaked about the teriyaki sauce. You can make your own teriyaki sauce, (which I happen to like more) using Tamari- the gluten-free soy version of soy sauce. I don't much care for the taste of soy sauce, I use it only to cook with. My husband uses it on rice and different things, and he says the tamari is almost identical in taste to regular soy sauce.

As far as dressings, I have my fave and it's gluten-free right now. That doesn't mean they won't one day change suppliers, but for now, I'm safe on that. Many places will send you a run down of their gluten-free or gluten containing items if you ask. You may not have a reaction right now because either it's a small amount or you have healed enough that you may not have an immediate reaction. Sometimes it takes a day or two, so don't think you're out yet. Either way, regular soy sauce has gluten in it, and you should stay away from it.

Joe,

The US labeling law requires that wheat must be listed if it's an ingredient. So, in your list of ingredients, if it does not list wheat (as in the soy sauce) and if it is not listed in an allergen statement - then is should be gluten free.

I do tend to stay away from soy sauce when listed in an ingredient. Then again, I usually make my own products when using soy sauce. Homemade is much better.

Be careful with Tamari.

Tamari by definition is supposed to be wheat free but most is not.

I looked on Amazon and they listed Tamari under wheat/gluten free but when it showed up it listed wheat as the third ingredient. Even at the grocery store there was Tamari in the gluten free section but listed wheat.

I ordered this:

http://www.organickingdom.com/-p-840.html

Its great soy sauce. Went and had my last sushi meal 2 days ago with it(going low carb) and it was fantastic stuff. The staff at the restaurant had a ton of questions too about it. They even offered to make me my seaweed salad with my own soy instead of theirs so I didn't have to forgo it.

FYI the company was painfully slow to ship, almost 2 weeks to get it, but worth it.

San-J has a "wheat free" Tamari, as well as the regular.

Your lucky if you didn't have a reaction to something containing soy sauce. Almost all commercial soy sauce contains wheat and the wheat has to be listed on the labels for the soy sauce but when its used as an ingredient in another sauce, the labeling is questionable.
You can get the San-J wheat free soy sauce and work with it to make your own teriyaki sauce. It's a lot safer.
Ken

Once again, for those in the U.S., wheat MUST be listed. No question. My experience was that even before the allergen law, wheat was ALWAYS listed in soy sauce if it was there.

richard

It could be that many of the products here in Hawaii are old but there are dozens on the shelves that list soy sauce as an ingredient but not what it's made from. The allergen list may only say soy from the soy sauce but I would bet that it's because they don't know better and there is no enforcement here.

Are there specific rules or percentages that govern what has to be listed when, for example, soy sauce might be only a minor component of a specific product like 1 to 5% of the volume?
Ken

My understanding is that the eight major allergens (wheat is one of them) must be disclosed regardless of how small the quantity. That is law (not regulation) in the US, applying to all FDA regulated foods produced on or after January 1, 2006. It is unlikely that any foods made before 2006 are still on the store shelves.

Thanks Peter
I understand it's law and that allergens must be listed but I can't help thinking there are loopholes.
If I can get to the grocery tomorrow I'll look for specific products. I know many here list soy sauce way down the list as an ingredient but wheat is not listed. I don't have the faith that it means the product is gluten-free when Soy sauce is listed and wheat isn't.
I will also say there are a number of items on shelves here made before 2006. It's fairly common in remote parts of Hawaii.
Take care
ken

VH brand soy sauce is gluten free, they also have medium garlic sauce (marinade) and a teriaki sauce that is gluten free. I buy it at major grocery stores - IGA, superstore... I am in Canada , dont know if that brand is available everywhere.
Sandy

In Hawaii some of the food might not come from mainland US and might not be labeled.

We shop in a lot of Indian and Japanese grocery stores and most of their food is not labeled at all since its straight from India/Japan.

You right that much of what we get here is from other countries but it usually has an English label although that label does not always carry the allergens. Wish we had an Indian store or restaurant on this island! I have to order my spices from Jodaphur!

Soy sauce as a stand alone product even when it comes from Japan or China always has the English labels glued over the manufacturers label and these always list the contents.

When soy sauce is used in teriyaki or ponzu or even in some BBQ sauces, it's only listed as an ingredient and seldom has wheat listed with the allergens. When products are bottled in the US and modified food starch is added, It's supposed to be corn. What happens when the whole mix is shipped in 55 gallon drums to a bottler here? The source is unknown and the labels to me are questionable. I just cant bring myself to take a chance on something thats not known. Maybe if the existing laws were enforced as to content and labels things might be better. They are not going after small companies who may only produce 30,000 bottles of something a year when they can look at the big companies 30 million bottles.

Ken

You have to buy the "wheat free Tamari". Says on the front of the label.

I, too, make my own teriyaki because i have not yet found one that is gluten free.

La Choy Soy Sauce and Teriyaki are both gluten free, not the best, but gluten free.

Unfortunately I do not think many companies understand the law the way you and I do. I've run into products that list soy sauce as an ingredient in a product without then listing the ingredients of the soy sauce. And the products did not have an allergen warning on them for soy or wheat. And yes the soy sauce in question was made with wheat.

Thanks for saying what I was trying too http://www.glutenfreeforum.com/style_emoti...lt/rolleyes.gif
Ken