Is there such a thing as a vegan and gluten free hot dog? And what about sweet

[Guest guest]

and sour sauce (store bought)?

 

My ds is finally (after many mouth ulcers) decided he wants to go

gluten free. He has been begging for veggie dogs, but they are not

gluten free. If I can find them (hot dogs) I'll start trying out

recipes for hot dog buns.

 

And we go to this wonderful Thai restaurant that has fried tofu with a

sweet and sour sauce and I can't find gf sauce.

 

Thanks,

Shannon

[Guest guest]

I don't know about vegan but here is a great gluten free sweet and sour sauce

recipe:

 

1/2 c (125grams) dijon or honey mustard

3 tablespoons rice vinegar

1/4 c olive oil

1 tablespoon brown sugar (optional)

 

whisk all ingredients in a bowl. Refrigerate leftovers, covered for 4 days

 

mrsalf97 <shannontalford wrote:

and sour sauce (store bought)?

 

My ds is finally (after many mouth ulcers) decided he wants to go

gluten free. He has been begging for veggie dogs, but they are not

gluten free. If I can find them (hot dogs) I'll start trying out

recipes for hot dog buns.

 

And we go to this wonderful Thai restaurant that has fried tofu with a

sweet and sour sauce and I can't find gf sauce.

 

Thanks,

Shannon

 

 

 

 

 

 

 

Moody friends. Drama queens. Your life? Nope! - their life, your story.

Play Sims Stories at Games.

 

 

[Guest guest]

My Children used to love Tofu Pups. They are vegan and Gluten free.

 

Amy

 

 

[Guest guest]

All vinegars are gluten free although some people do seem to response to

precipit protein molecules. As far as scientists are concern, the process

of distillation does not allow for the protein of any particular grain to

pass through in to the end product.

 

That said, most white vinegar in the US is made from corn anyway, so there

is no reason not to use white vinegar if you prefer or find it less costly.

 

BL

 

On 5/16/07, Marisa Harvey <scbeachmommy wrote:

>

> I don't know about vegan but here is a great gluten free sweet and sour

> sauce recipe:

>

> 1/2 c (125grams) dijon or honey mustard

> 3 tablespoons rice vinegar

> 1/4 c olive oil

> 1 tablespoon brown sugar (optional)

>

> whisk all ingredients in a bowl. Refrigerate leftovers, covered for 4 days

>