As long as I’m carping on about gluten

shadesofmauve:

If you live in the Oly area, have gluten issues, and like delicious Thai food, go to The Thai House in Lacey. The owner and waitstaff are all awesome, and the food is made when it’s ordered, which means she can leave the soy sauce completely out of dishes if people need it!

And on that note, SOY SAUCE:

Look, there’s some utter and complete bullshit ‘fact’ that tamari has no gluten. THAT’S WRONG. WRONG WRONG WRONG. Look at the damn label. Lots of tamari has wheat in it. Blogs and websites and published best-selling cookbooks perpetuate this myth, and you can tell it’s pure bullshit by reading the bottle. Tamari is made with less wheat, which matters exactly zilch to someone with celiac, and sometimes has no wheat. In the US tamari made without wheat is rare and is prominently marked as Gluten Free, right on the label, and also it won’t list wheat as an ingredient really this is very simple.

There is also now a pretty readily available non-tamari gluten-free soy sauce (Kikkoman), made with rice replacing the wheat. That has a different flavor from a gluten-free tamari. If you’ve never experimented with soy sauce, it’s pretty interesting to get a few different types and try ‘em out. I keep Chinese light soy sauce, Chinese dark soy sauce, and Gluten-Free low-sodium tamari as staples in my house.

ETA: Oh also I usually have a bottle of ponzu, which is Japanese citrus flavored soy sauce used for dipping things. You can never have too much soy sauce. :P