Soy sauce is traditionally made with wheat and soy, making the name “soy sauce” slightly misleading. The sauce is typically made by combining soy and crushed wheat. And allowing the two to ferment for several days in a salty brine containing mold cultures food.
Therefore, most soy sauces contain gluten from the wheat.สมัคร UFABET
However, one variety called tamari is often naturally gluten-free. While traditional Japanese tamari contains a small amount of wheat. Most tamari produced today is made using only fermented soy.
Additionally, some sauces are made with rice instead of wheat to accommodate people with gluten sensitivities.
Summary
Varieties contain gluten, but tamari sauce is generally gluten-free. Gluten-free soy sauce made with rice is also an option.
How to choose a gluten-free?
Most standard contain gluten, while most tamari sauces are gluten-free.
However, you should always look for gluten-free labeling on the packaging.
The Food and Drug Administration (FDA) mandates that. A food labeled gluten-free contains fewer than 20 parts per million (ppm) of gluten. A microscopic amount that is unlikely to affect even the most severely gluten-intolerant people.
Another way to identify gluten-free sauce is to check the ingredient list. If it contains wheat, rye, barley, or any ingredients made from these grains, the product is not gluten-free.