In case it helps someone else, here are the things we got in our latest trip to Shun Fat Supermarket. All we’ve verified are “safe” for Sprout and free of dairy, egg, gluten, and sesame. Three Ladies rice noodles (various sizes) Pagoda rice sticks (noodles) Pork shoulder (also known as pork butt) Pork soup bones… Continue reading In our cart: 9/17
Update: June 8, 2017 – We no longer recommend. Do not use! Marukan Rice Vinegar appears to no longer be gluten-free. Our son recently had allergic reactions and over the past few months we were able to narrow it down to the rice vinegar we used. More details to come. We generally rely on… Continue reading Ingredient Spotlight: Marukan rice vinegar (DON’T USE)
Bone stock is one of the most important components of any meat-based soup and a special flavor enhancer for many other recipes. It’s also generically referred to as ‘stock’ in this blog, many cookbooks, and likely a good number of your most cherished family recipes. Unfortunately, most processed stock sold in stores contains allergens such as dairy or… Continue reading Bone Stock
Fish sauce gives a savory boost – some people call it ‘umami’ – to a lot of foods. Squid Brand is a bold-flavored Thai-style fish sauce that has become our go-to for most recipes (excluding dipping sauces) that call for fish sauce. I’m also prone to drizzle some into recipes in lieu of salt when… Continue reading Ingredient Spotlight: Squid Brand Fish Sauce
We’d like to highlight beans from Rancho Gordo In our experience it’s difficult to come by beans (and other legumes) that aren’t cross-contaminated with gluten. The same equipment is generally used to process and store legumes and grains up and down the production and distribution chain. This requires us to buy directly from growers or… Continue reading Ingredient Spotlight: Rancho Gordo beans
Today’s spotlight is on Laura Soybeans, grown and sold by the Chambers Family Farm in Iowa. We consume a lot of soy. It’s provides a complete protein, is a healthy substitute for meat, and is very versatile as an ingredient. Most importantly for us, soy was one of the first things we cleared in Sprout’s… Continue reading Ingredient Spotlight: Laura Soybeans
I sometimes forget that not everyone grew up eating this kind of yummy food. For the record, “Lung Kow” is not a brand name. This term, like “vermicelli,” describes this type of fine, yet resilient, noodle. Bean thread noodles, lung kow noodles, cellophane noodles, glass noodles, and vermicelli are often used interchangeably when describing this… Continue reading Ingredient Spotlight: Pagoda Bean Thread Noodles
Whenever a recipe calls for sake, sherry, or shao hsing wine, I reach for Takara Sho Chiku Bai Classic Sake. Takara is a company with deep Japanese roots and has offices and a sake museum/tasting center in Berkeley, CA. My Takara sake is brewed in Northern California using the pristine mountain water there, according to… Continue reading Ingredient Spotlight:Takara Sho Chiku Bai Classic Sake
Today’s Ingredient Spotlight shines the light on my favorite gluten-free (not to mention dairy-, egg-, tree nut-, peanut-, and sesame-free) soy sauce substitute, San-J Reduced Sodium Gluten-Free Tamari. What It Is San-J Reduced Sodium Gluten-Free Tamari is a tasty and reliable gluten-free substitute for soy sauce. Both tamari and soy sauce are made by fermenting… Continue reading Ingredient Spotlight: San-J Reduced Sodium Gluten-Free Tamari
When a recipe calls for rice flour or glutinous rice flour (note: glutinous rice flour does NOT contain gluten), I always reach for Erawan rice flours.