I'm sorry about the soy sauce. :-( I use La Choy. Both the regular and low sodium are gluten free.
I have heard amazing things about better batter flour, but I have yet to try it myself. I want it because apparently you can make a decent phyllo dough and the thought of baklava fills me with squeey joy. But I have watched my grandma make phyllo dough and it's difficult normally. I'm a little intimidated. Ok..a lot.
If I ever make to SF like I would like I hope you can show me all the yummy gf places you have found!
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Date: 2009-08-15 12:59 pm (UTC)I use La Choy. Both the regular and low sodium are gluten free.
I have heard amazing things about better batter flour, but I have yet to try it myself. I want it because apparently you can make a decent phyllo dough and the thought of baklava fills me with squeey joy. But I have watched my grandma make phyllo dough and it's difficult normally. I'm a little intimidated. Ok..a lot.
If I ever make to SF like I would like I hope you can show me all the yummy gf places you have found!