Wheat Free Soy Sauce

Wheat-free soy sauce is a soy sauce alternative made without wheat. It is brewed from soybeans, water, salt, and often a fermenting agent like rice or corn, but excludes wheat, which is a common ingredient in traditional soy sauce.

Manufacturers use wheat-free soy sauce to provide the savory, umami flavor of soy sauce in products for people with wheat allergies or gluten sensitivities. It is found in a variety of sauces, marinades, soups, and ready-to-eat meals where traditional soy sauce might otherwise be used.

Wheat-free soy sauce is generally recognized as safe (GRAS) by the FDA when used as intended. It contains sodium, and high sodium intake is linked to increased blood pressure. JECFA has evaluated soy sauce and established guidelines for its safe use. No specific health concerns are associated with its consumption at typical dietary levels.