<<Disclaimer: Verify this information before applying it to your situation.>> The original question: 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? I heard from 25 people - the majority believe she is wrong. Approximately 8 people have had problems when using wheat-based soy sauce. One person has problems with soy sauce as well as vinegars and alcohol. One person used Kikkoman and has no problems. One person said San-J tests on a haphazard basis. No one had an authoritative source to refer to. I found some interesting things on the internet and will list URLs below: http://ift.confex.com/ift/2005/techprogram/paper_29292.htm http://www.madehow.com/Volume-3/Soy-Sauce.html http://www.san-j.com/pages/brewing.htm http://www.ecomcanada.com/soysauce.html I also received an interesting statement from Kikkoman; unfortunately it's a PDF file, I cannot extract the text and attachments aren't allowed on the list for good reason. If anyone would like me to see the statement please let me know off-list and I'll send it along. I continue to think the woman I spoke to is wrong and will stick with wheat-free products. We use the wheat-free low sodium San-J Tamari sauce; it seems to work for me. MJ -- MJ Thomas [log in to unmask] In the beautiful Finger Lakes Wine Country of New York State! * Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE * Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC