Soy sauce is traditionally made with wheat and soy, making the name “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 menu containing mold cultures .
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 soy sauces are made with rice instead of wheat to accommodate people with gluten sensitivities.
How to choose a gluten-free soy sauce?
Most standard soy sauces contain gluten, while most tamari soy 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 soy 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.
Here are several varieties of gluten-free :
- Kikkoman Gluten-Free
- Kikkoman Tamari
- San-J Tamari Gluten-Free
- La Bonne Gluten-Free
- Oshawa Tamari
These are just a few of the gluten-free options available. The most reliable way to identify gluten-free soy sauces is by checking for a gluten-free claim on the label.