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I am a raw food vegan and celiac and can't eat Ohsawa Nama Shoyu ( soy AND roasted wheat--on the label) or Ohsawa wheat-free tamari( contains barley-not labeled). I found Nama Shoyu on a gluten-free list one time at Whole Foods-- beware. Also misos from Japan are not GF. The fermenting Koji is sprinkled with barley flour-- and it is not labeled.
What would be the best choices for soy sauce and tamari?- I realize they will be bottled and cooked/processed. Thank you. Helen
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