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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use gluten-free tamari as a savory seasoning and flavor enhancer, similar to regular …
What it is
Gluten-free tamari is a type of soy sauce that is made without wheat. It is brewed from soybeans, water, and salt, and often has a richer, more intense flavor than regular soy sauce. The brewing process involves fermenting these ingredients, similar to traditional soy sauce production.
Why it's used
Manufacturers use gluten-free tamari as a savory seasoning and flavor enhancer, similar to regular soy sauce. Its umami-rich taste makes it suitable for marinades, stir-fries, dipping sauces, and salad dressings. It is commonly found in Asian-inspired dishes, jerky, and other savory snacks.
Health notes
Gluten-free tamari is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of sodium, and high sodium intake is linked to increased blood pressure. JECFA has evaluated soy sauce and set an acceptable daily intake. While tamari is gluten-free, individuals with soy allergies should avoid it.
Allergen info
Gluten-free tamari is derived from soy, which is one of the 9 FDA major allergens. It is specifically made without wheat, so it is safe for individuals with celiac disease or gluten sensitivity.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.