Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten Free Soy Sauce.......


jnifred

Recommended Posts

jnifred Explorer

I jsut recieved this emai from ConAgra regarding LaChoy soy sauce. I did a lot of label reading a while back to find one that is gluten-free and the LaChoy seemed like the winner, butust to be on hte safe side I thought I'd email them....... I have contacted ConAgra before and was told that they have a similar policy s Kraft, but haven't heard much on here about them so i was still leary.....anyway......has anyone tried it???? Is it good to go?????

Thank you for your recent e-mail requesting information on gluten content.

ConAgra Food Ingredients has done gluten testing on only a minimal number of our products. However, we did test two LaChoy soy sauces, and both tested negative for gluten. The product identifiers are:

UPC #44300 12511 15 oz LaChoy soy sauce

UPC #44300 12513 10 oz LaChoy soy sauce

We hope this information is useful to you.

ConAgra Food Ingredients

11 ConAgra Drive

Omaha, NE 68102

Phone: 402-595-4000


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



frenchiemama Collaborator

Try San-J wheat free tamari. Far superior to La Choy, IMO.

flagbabyds Collaborator

I used to love San-J when I could eat soy! it even says wheat free on the bottle, just make sure you do get the wheat free one cause they also have a normal one, and my mom bouhgt that once, but then she realized before i ate what she out in it! ooops!

eKatherine Apprentice

Tamari is a special type of Japanese soy sauce that should be wheat-free. Shoyu is the regular type, which always has wheat. San-J makes both types. Read the labels, definitely.

jkmunchkin Rising Star

I use San-J also. Actually just had a great stir fry with San-J for dinner.

jnifred Explorer

THAnks!!! I will look for San-J next time I go to the store........ I was jsut so excited to find a soy sauce in the general market that was gluten-free.........and now that I have figured out how to make ravioli (YUMMMY!!) my next project will be egg rolls.......and I need soy sauce for the meal that goes with those.......

lorka150 Collaborator

i use Bragg's Liquid Aminos. Naturally gluten-free, says so on the label, GMO free, and delicious.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



2kids4me Contributor

We use VH brand soy sauce, they also have gluten-free rib marinade (yum). I dont know if it availabe in the Us, I live in Canada and Superstore / Extra Foods sells it

TCA Contributor

Both Walmart and Kroger have store brands that are gluten free. I contacted Kroger. It's the one with the red label. Walmart's has a green label and says gluten free.

queenofhearts Explorer
Tamari is a special type of Japanese soy sauce that should be wheat-free. Shoyu is the regular type, which always has wheat. San-J makes both types. Read the labels, definitely.

Not all tamari is gluten-free! Should be, perhaps, but you still have to read the labels...

Do we sound like a broken record?

My frustration is shopping in ethnic groceries where the labels aren't even in English!

Leah

gfp Enthusiast
Not all tamari is gluten-free! Should be, perhaps, but you still have to read the labels...

Do we sound like a broken record?

My frustration is shopping in ethnic groceries where the labels aren't even in English!

Leah

I was going to reply .. and then did a bit of research. What I was going to say is now irrelevant because it turned out to be a whole lot more complex than I thought... think inuit words for snow!

I think people should probably just read this :

Open Original Shared Link

queenofhearts: it also contains the Chinese and Japanese labelling !!!

queenofhearts Explorer
queenofhearts: it also contains the Chinese and Japanese labelling !!!

COOL! THANKS!

Leah

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,092
    • Most Online (within 30 mins)
      7,748

    Angie1017
    Newest Member
    Angie1017
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      71.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Bebygirl01
      corn: It is the second most commonly genetically modified food on the planet (soy is #1) Genetic modification of foods continues to kill animals in scientific studies. It is an incomplete protein. It is difficult for humans to digest (ever see corn in your stool?) It is high in calories and low in nutrient value It is a new food to the human genome. It is being used as a staple food for our cattle, fish, chicken, and cars. Cows and fish are not designed to eat grain. (Have you ever seen a fish jump out of a lake into a corn field for supper?) When animals eat corn as a staple they have shorter life spans. Corn fed beef is linked to heart disease, diabetes, cancer, and obesity. Grass fed beef is not. Fructose derived from corn is toxic to the liver and contributes to severe health issues. Corn syrup has mercury in it. The list can go on and on and on… Many consumers bow to the alter of “Gluten Free” packaged foods as if the label is a safety net. “Gluten Free” on the package does not mean that the food is healthy. Do not deny yourself the God given right to be healthy.
    • Bebygirl01
      Corn Gluten vs. Wheat Gluten: Corn gluten (zein) is different from wheat gluten (gliadin), but both are types of gluten.  Inflammatory Response: Some celiac patients have shown an inflammatory response after consuming corn.  Cross-Reactivity: Corn can mimic gluten in sensitive individuals, potentially triggering immune responses similar to those caused by gluten.  Individual Sensitivity: Many individuals with celiac disease or gluten intolerance find that they can't tolerate corn gluten, even though they avoid wheat, barley, and rye.  Nonresponsive Celiac: Some individuals with celiac disease don't respond well to a gluten-free diet, and this may be due to gluten contamination or other factors, including reactions to corn gluten.  Corn Derivatives: Even processed corn products like high-fructose corn syrup or corn oil may cause issues in sensitive individuals. 
    • Scott Adams
      Welcome to the gluten-free journey! It’s great that you’re exploring ferments like kefir—they can be a wonderful support for gut health, especially when navigating celiac or gluten sensitivity. Kefir is rich in probiotics, and many people find it soothing during gut healing. It’s great that you’re already thinking about making sauerkraut and kimchi too—those are fantastic next steps! And that’s incredibly generous of you to offer kefir grains; I’m sure there are folks in NYC who would love to start their own batch. Keep sharing and exploring—you’re off to a great start!
    • DebD5
    • Tyoung
      Hey! How is your daughter doing now? I am dealing with very similar issues! All started after going gluten free after being diagnosed with celiacs 
×
×
  • Create New...