Ok- let me first start out by saying yes, I know I have not posted anything in over 15 days. So unlike me!!! But no apologies here – we all know that sometimes that crazy things in life can consume our time. Between family, work, and social events sometimes it’s possible to feel like you don’t have time to sleep, let alone to blog!
But I’m back and I’m committed once again! Even though I haven’t been blogging recently, I have been making creations in the kitchen and visiting some fun restaurants. I’ll have to catch my blog life up to my real life!!
Anyway, one of the things that I have learned recently is that I should google or look up funny ingredients before I go out to the store to buy them. Recently I went to the grocery store looking for Kamut and Tamari for an interesting looking recipe from a Vegetarian Cookbook. (My husband’s doctor said he should TRY to cut out red meat because something was high…I forget exactly what it was). SO I thought…why not try out a vegetarian meal?
|Tamari: Gluten Free Soy Sauce|
This recipe was WAY too advanced for me. I went to three different grocery stores. I never found Kamut (apparently it’s some kind of grain?), but I was successful in finding Tamari!!!!
I learned that Tamari is actually a Gluten Free soy sauce!! According to The Vegetarian Cook’s Bible by Pat Crocker, “Similar to soy sauce, tamari is brown in color and slightly thicker. Unlike regular soy sauce, which is made by fermenting soybeans with roasted wheat or barley and salt, tamari is fermented naturally. Tamari contains only soybeans, water and sodium and is wheat and gluten-free.” Who knew!?
I’ve heard gluten-free is the way to be if you have a gluten allergy. But I’m not sure how it affects the average person without an allergy. Is it better for me to use gluten free soy sauce? Or should I just stick to the regular soy sauce? I guess I’ll have to do some more research….