beehive

Hi, again. We are gluten sensitive, but not intolerant. You are right to be cautious, as I know some with full-blown celiac disease have severe adverse reactions to gluten. Unfortunately, I cannot guarantee that the products we use are totally free of gluten or free from cross contamination, though I know that it doesn’t bother us the way other brands do. Traditionally made soy sauces, soybean pastes and red pepper pastes are gluten free, and it’s unfortunate that modern manufacturing has led to the addition of non-traditional wheat ingredients into these historically gluten free foods. Good luck with your search.

Hi, marise. I don’t think there’s an way to peel ginger without touching it, but you can grate ginger with the peel on. Alternatively, if you can get it peeled, you can grind the ginger in a food processor and keep in in a jar in the refrigerator. That way, you can use a teaspoon of it from the jar whenever you need it. By the way, freezing the filled jar first inhibits any growth in the jar so that it stays fresh longer. This is a great way to make large batches (I do this with garlic as well). You can store a bunch of small, pre-ground portions in the freezer until you need it. I only process it once or twice a year, and I can buy bulk ginger when there’s nice, plump ginger at the store. I hope this helps!