Going Gluten-free — Deliciously!

Diana Helfand
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Wednesday - April 06, 2011
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Many MidWeek readers have asked me about available sources of gluten-free products because they have wheat allergies.

Celiac disease is an inflammatory condition caused by intolerance to gluten, a substance found in wheat and other grains. The inability to digest and process this substance may lead to inflammation of the intestines, vitamin deficiencies from lack of absorption of nutrients and bowel abnormalities.

Gluten can be found in many foods, especially processed foods and baked goods. Breads, cakes, desserts that use thickeners, alcoholic beverages (except wine), cereals and pastas may all contain gluten.

The good news is all of San-J’s gluten-free products are certified by the Gluten-free Certification Organization (GfCO), which meets the strictest standards. its Gluten free Tamari and other certified gluten-free products such as asian cooking sauces, salad dressings and brown rice crackers come in a variety of asian flavors.


San-J founder, SanJirushi Corporation, was established in 1804 by the Sato family as a tamari and miso company in Mie, Japan. This location was chosen for its hot, humid summers and chilly winters, which are ideal for tamari fermentation.

San-Jirushi came to the United States in 1978 as an importer to the natural and industrial food markets, and today family continues to play a vital role at SanJ and San-Jirushi. Both companies are still managed by members of the Sato family. Current San-J president Takashi Sato is an eighth-generation member of the founding family. all San-J Gluten free products are made in a plant inspected and certified by the Gluten-free Certification Organization. look for Gf symbol on San-J gluten free products. You can purchase the products at most supermarkets and natural food stores on Oahu.

Here is a recipe courtesy of San-J.

CHICKEN TERIYAKI STIR-FRY

* 4 ounces boneless skinless chicken breasts, sliced into 1/2-inch strips
* 2 tablespoons sesame oil, divided
* 1 yellow onion, thinly sliced
* 1 medium zucchini, halved and sliced into 1/2-inch strips
* 1 red bell pepper, seeded and sliced into 1/2-inch strips
* 1 cup small broccoli florets
* 1 1/2 cups thinly sliced cabbage
* 3/4 cup San-J teriyaki Sauce
* 1/4 cup thinly sliced fresh green onions
* 6 cups steamed white rice


In a large sauté pan or wok, heat 1 tablespoon oil over medium-high heat. add the chicken and sauté for 3-5 minutes until no longer pink. Remove the chicken and keep warm on a plate.

Heat the remaining 1 tablespoon oil in the wok. add the vegetables and sauté for three minutes over medium-high heat. add the chicken back into the pan with the San-J Teriyaki Sauce and cook for five more minutes until the vegetables are tender and the sauce thickens. Remove from heat. Garnish with green onions and serve over white rice.

Makes six servings. note: While San-J products are gluten-free, check all other ingredients listed to ensure you don’t have allergies to any of them.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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