Gluten-Free Asian Cooking: Tamari, Rice Noodles, and More

Beef and broccoli stir fry in a wok

Asian cooking at home goes gluten-free with one swap: tamari instead of soy sauce. Traditional soy sauce is brewed with wheat. Tamari is brewed mostly from soybeans, and certified GF tamari tastes nearly identical in a stir-fry.

Check three other bottles: oyster sauce, hoisin, and chili crisp. All three often contain wheat. GF versions of each exist now, so read the label and buy the certified bottle once. It lasts for months.

Cornstarch is your friend for that glossy takeout-style sauce. Toss sliced beef or tofu in a spoonful before searing for a crisp edge, then stir a cornstarch slurry into the sauce at the end. It thickens in under a minute.

Rice noodles and rice paper are naturally gluten-free, so pad thai, pho, and fresh spring rolls need no adaptation at all. Check the broth and sauces and you are set. This beef and broccoli stir-fry shows how simple the swap is: gluten-free beef and broccoli stir-fry.

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