Believe it or not, Thailand is a great destination for Celiacs. Because the country’s staple is rice, not wheat, there are plenty of naturally gluten free options to choose from.
Breakfast in Bangkok |
Let’s start with breakfast. In my opinion, this was the easiest meal and I think I ate
more at breakfast than I did at dinner. Most hotels offer both Western and
Asian items, so you’ll see everything from traditional eggs to thai curry,
sushi and rice porridge. Ask if
your hotel can walk you through the breakfast selections to tell you what’s
safe or not – most hotels are very receptive to food allergies. Each morning I ate yogurt, fresh fruit,
eggs (usually an omelet), Thai curry with rice and gluten free bread (if they
had it). I’m telling you, I
feasted at breakfast!
Mouth full of bamboo sticky rice |
Snacking is also super easy in Thailand. My favorite go-tos
were bamboo sticky rice and banana leaf rice. Both are slightly sweet and can be found just about
anywhere. The banana leaf sticky
rice is easy to eat as you just unwrap the leaf but the bamboo can be a bit
trickier. To open the bamboo,
squeeze the top of the stick together to create cracks in the stem. Remove the grass from the top of the
stick and peel the stick down to reveal the rice. I promise it’s delicious and filling! If you’re not feeling up for rice, fresh
fruit is also readily available.
Smoothies are also pretty easy to find but be careful, the ice may not
be made with filtered water.
Another great breakfast! |
The sauces are where things get a bit sticky (pun
intended). Thailand‘s main sauce
is fish sauce, not soy sauce, and while this is a mini victory for Celiacs,
it’s not a 100% safe bet. Below is a list of common sauces used in Thai food and
what you need to know based on my research:
·
Fish Sauce: low-moderate risk
o Thai
translation: námplaa
o Gluten free brands (based on my
research): Tiparos, Squid, Golden Boy.
o Not gluten free brand: Three
Crabs
o Found in: noodle dishes, fish
dishes, can be in curry and pad thai, also served as a condiment
·
Oyster Sauce: high risk
o Thai
translation: Naam Man Hoy
o Found
in: stir-fried vegetables, meat/seafood/noodle dishes
o Most
sauces do contain wheat flour in them.
Make sure to ask or verify before eating!
·
Tamarind Sauce: low risk
o Thai
translation:
o Commonly
found in soups and noodle dishes
o Most
tamarind sauces are gluten free; in fact, I haven’t found one that isn’t yet!
·
Plum Sauce: high risk
o Thai
translation: Hoisin
o Commonly found in Chinese
dishes; stir fries, added to meat as a glaze or served as a dipping sauce
o Most plum sauces have wheat
flour in them.
·
Soy
Sauce: high risk
o Thai translation: Naam See Eew
Khao; See Eew
o Commonly found in Chinese dishes
o Most soy sauces contain wheat
flour.
o Note: some international
restaurants will carry gluten-free soy sauce but be sure to ask before
ordering!
Interested in researching other sauces, ingredients or
brands? One of my favorite
resources was www.importfoods.com.
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