Gluten-free Soy Sauce

Gluten-free soy sauce is a fermented condiment made from soybeans, salt, and water, similar to traditional soy sauce but without wheat. The brewing process involves fermenting soybeans with a mold (koji) and yeast, then aging the mixture. This process develops its characteristic savory, umami flavor and dark color.

Manufacturers use gluten-free soy sauce to add a savory, umami flavor to a wide range of foods, especially for those avoiding gluten. It is commonly found in marinades, dressings, stir-fries, dipping sauces, and processed snacks like seasoned nuts.

Gluten-free soy sauce is generally recognized as safe (GRAS) by the FDA when used as intended. The FDA has not set specific upper intake limits for soy sauce. JECFA has evaluated soy sauce and established an acceptable daily intake. Soybeans are a source of isoflavones, which have been studied for various health effects, though research is ongoing and sometimes mixed.