Many Chinese and Japanese soy sauce brands have gluten-free soy sauce options these days. Tamari is often described as a gluten-free alternative to soy sauce, but not all tamari products are guaranteed to be gluten-free.
Let’s clear up the confusion!
What Is Gluten-Free Soy Sauce?
Soy sauce is traditionally fermented with wheat or wheat flour in addition to soybeans. Those with gluten allergies, therefore, can’t use regular soy sauce. Gluten-free soy sauce is one that has been fermented without wheat.
Many articles on the Internet use the terms “gluten-free soy sauce” and “tamari” interchangeably. However, tamari is not necessarily always gluten-free.
Some tamaris can contain trace amounts of wheat, so always check the label to ensure that it is a certified gluten-free product. That’s why we distinguish between tamari and gluten-free soy sauce.
How Is It Used?
However regular soy sauce is used! See here for an explanation.
Buying & Storing
Look for the gluten-free distinction on the label and always check the ingredients.
Store in a cool, dry place like the pantry. No need to refrigerate.
If you have further questions about gluten-free soy sauce, let us know in the comments––we try to answer every single one.