<<Disclaimer: Verify this information before applying it to your situation.>> A woman who is a noted "chef, writer and educator" informed me yesterday that most soy sauces are gluten free. She said they are wheat-based but the wheat is fermented and there are no glutens left behind. She is a natural foods consultant and chef for a grocery chain in the Northeast. I think she's wrong but does anyone have an authoritative source I could refer her to? Thanks for help. MJ -- MJ Thomas [log in to unmask] In the beautiful Finger Lakes Wine Country of New York State! *Support summarization of posts, reply to the SENDER not the CELIAC List* ******* To unsubscribe, email: mailto:[log in to unmask] *******