<<Disclaimer: Verify this information before applying it to your situation.>> Hello Yvonne... Speaking as someone who is severely celiac, watch your step in Chinese restaurants. As it happens, I cook mostly Chinese food. I frequent a Hong Kong style restaurant in Boston that is run by a very understanding Husband and Wife. I keep a bottle of Sanji GF soy sauce there and they use it for my dishes. Stay away from any dish that is deep fried as it will be rolled in flour. And make sure that they are thickening with corn starch. Watch out for anything made with hoisin sauce or any other prepared sauce as they usually contain soy sauce. Most of my sauces are made from soy sauce, sugar, corn starch or arrowroot, sesame oil, chili oil, anise, ginger, garlic. Good examples of dishes are anything Kung Pao style, Szechuan, some Hunan and many Hong Kong style. If the maitre de or waitress says 'don't worry', then you should worry. Only if you can talk to the cook or the owner do you have a chance of safety. Let me know what happens. Gary Roberts <[log in to unmask]> Boston, MA Donations of antique tools, Hong Kong movies and art pottery cheerfully accepted. My opinions are not my own. Blame someone else.