What is gluten -free soy sauce?

Common forms of soy sauces available on the market are cooked by wheat, problematic component for those suffering from adhesive intolerance and celiac disease. Soyal sauce without gluten uses wheat to prevent gluten, and this ingredient is cooked next to soybeans, water and salt. Certification of gluten -free soy sauce ensures that each component in the soy sauce was processed without any component containing wheat or other ingredients containing gluten. When the products are processed by additives that contain gluten, such as wheat and rye, cross contamination may occur and present problems in people suffering from gluten intolerance.

Traditional cooking methods for soy sauce use soybeans and wheat combined with water and salt, which is then filled and used as a common spice in Asian foods. Since wheat contains gluten, hard -to -rate protein found in wheat, many people with adhesive intolerance and celiac disease cannot consume traditional soy sauce. Soy sauce without lEPKA often replaces the wheat component of white or brown rice and maintains all other ingredients the same. Rice is naturally gluten -free and allows gluten sensitive to enjoy the spices of foods such as sushi, spring roles and various other Asian meals.

6 each component shall be processed in devices with strict gluten regulations; The device must not process any ingredients that could contain gluten such as wheat, barley and rye. If the component in the soy sauce is processed with these ingredients, the gluten can cross and attached to a naturally gluten -free food. The certification process helps consumers to select a gluten -free soy sauce with confidence, knowing each component is without the possibility of contamination of gluten.

The type of soy sauce called tamari is often gluten -free, but is not always certified as gluten -free and is not necessarily without gluten -containing ingredients. Is important to carefully contactScroll the label of each soy sauce to make sure it does not contain wheat or wheat derivatives if they try to avoid gluten. Organic soy sauce is also not without gluten contamination, which is always important to read nutritional labels of the product. Although gluten -free soy sauce is safer for those with gluten intolerance, a high amount of sodium in soy sauce does not necessarily mean that it is a healthy food.