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Tim,
As far as I know, soya and soybean oil are the same thing.  But are you sure
that it is the oil that is causing problems?  I had unexplained digestive
distress when I started baking gf bread a month or so ago (hence my question
to this list about whether or not Fleishmann's yeast was gf).  I have
overcome this by doing two things: 1) I no longer buy commercial yeast ,but
use a sourdough starter (begun with commercial yeast), and 2) I switched to a
new bag of rice flour, even though other baked goods made from that flour
didn't seem to cause problems, to avoid any potential contamination.  I now
seem to be able to tolerate the bread just fine.  The only ingredients that
I put in the bread that I otherwise didn't use regularly were yeast and
xanthan gum, but the xanthan gum seems not to be the trouble.  I still am
suspicous of the yeast (after all, what media does it grow on in the
factory???).  I have successfully used either corn oil, soy-based margarine,
and butter in my bread.  Perhaps a switch to some other oil would help your
situation?  Good luck!

Laura
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Ithaca, NY, USA