Mythbusters: Asian cuisine as a gluten-free food  Nov. 18, 2013
| by Betsy Craig  Being gluten-free and eating Asian food should
be easy. After all, most of the ingredients commonly associated
with Asian cuisine are staples in the gluten-free diet and that
means rice, tofu and sesame oil.  What's the problem then?
Well, soy sauce usually contains gluten and it's also the most
common ingredient used in Asian cooking. Soy sauce also is a big
part of other sauces, such as Teriyaki, Hoisin and Black Bean
sauce, and also can be found in wasabi. And because soy sauce is
everywhere, that means it touches nearly every instrument or
tool in a restaurant or chef's kitchen, thus causing every
gluten-free eater's worst nightmare: the unseen and dreaded
cross-contact.  Now, this may seem strange to some of you,
seeing as the term "soy sauce" has the word "soy" in it.
Wouldn't that mean it's made from soy beans?  Well, yes, and no.
Both soy sauce and its sister, tamari, are made from fermented
soy beans, however, the mai