Honey soy Chicken
500g Chicken Breast Skinless
chinese five spice
Light olive oil
1 clove garlic
My mom was just dx with Celiac, so I've been doing a lot of research and recipe experimenting.
One of the first things I decided to make was Fried rice - something that i can make from memory, and I knew making it from scratch with fresh ingredients I could make sure it didn't have any gluten in it.
The only prepackaged ingredient I used was SOY SAUCE
. Thinking, "soy" no problem.
While it was cooking I started reading the back of the bottle - the second ingredient is "WHEAT".
It was the store brand, so I thought "maybe just a cheap alternative". I went to the store the next day and looked at every bottle of soy sauce on the main aisle - every single bottle (including Kikkoman's) had wheat as an ingredient.
When doing a search on soy sauce I found that this is the way soy sauce is made. So a person that is severely sensitive to wheat is going to be sensitive to soy sauce and teriyaki sauce (which uses soy as a base).
There are gluten free soy sauces, but you have to look for them - just like other gluten free products.
There is also a sauce called "Tamari" which is similar to soy sauce, but is made specifically for cooking and is thicker and uses less (or none) of the wheat.
Here's an article about Soy & Tamari Sauces