<<Disclaimer: Verify this information before applying it to your situation.>> Hello everyone, On March 28th Karen M Davis <[log in to unmask]> wrote: >"I'd like someone (Scott?) to find me *one* brand of fish sauce as >used in Vietnamese cuisine which contains gluten, and I'll shut my >mouth." I just went to Chinatown here in San Francisco and looked at the various fish sauces, all of which were made in Vietnam or Thailand. Roughly 50% of them contained hydrolyzed wheat protein, which was usually the last ingredient listed in the ingredients. I didn't have a pen with me, but I remember two brand names which contained hydrolyzed wheat protein: Viet Hu'o'ng and Phuquo'c. Although the other 50% listed only Anchovy Fish Extract, Salt, Sugar and Water as ingredients, I strongly believe most of them also contain HWP or something like it, but can't prove it. The only evidence I offer are my and other peoples' gut reactions to them. I believe anyone who is serious about avoiding gluten should avoid all fish sauces, unless they have a way of verifying that a sauce is 100% GF. Unfortunately I don't speak Thai or Vietnamese, and don't have the money to make multiple calls to Thailand. Even if I could do both, I doubt a manufacturer would tell anyone how their product is made. I found no soy sauces which did not contain wheat. Take care, Scott Adams - San Francisco, USA Celiac Support Page: http://www.celiac.com/