Low Sodium Gluten Free Soy Sauce

Low sodium gluten free soy sauce is a fermented liquid condiment made from soybeans, water, and salt, with a grain alternative like rice or corn instead of wheat. The ingredients are fermented with a special mold, then pressed, and the liquid is pasteurized. It contains less salt than regular soy sauce.

Manufacturers add low sodium gluten free soy sauce to provide a savory, umami flavor to various foods. It is commonly used as a marinade, dipping sauce, or seasoning in Asian-inspired dishes, snacks, and processed foods. The gluten-free and low-sodium aspects cater to specific dietary needs.

Soy sauce is generally recognized as safe (GRAS) by the FDA. Low sodium versions are available for those monitoring their sodium intake; the FDA Daily Value for sodium is 2,300 mg. For individuals with celiac disease or gluten sensitivity, the gluten-free version is a necessary alternative to traditional soy sauce, which contains wheat. JECFA has evaluated salt (sodium chloride) and considers it safe for use in food, but has not set a numeric limit (ADI not specified).