<<Disclaimer: Verify this information before applying it to your situation.>> Many soy products appear to be manufactured by fermentation of soybeans with water, and often wtih a culture. Koji is one such culture, and is an aspergillus which is grown on grains, usually barley. This is used to make many brown rice vinegars, although many years ago, I found one that the aspergillus was supposedly grown on brown rice. A long time ago, I spoke with the people of San-J, that make a wheat free, organic Tamari. It is very good. She described how most soy sauces, and also apparenently Tamari's, were made by combining liquid with soybeans. They usually mash the beans, and add wheat to make the mashed beans stick together into a cake form for ease of removal later. This is apparently the "normal" way to make soy sauces. EVEN thier soy sauces that contain the wheat in the beans (to make the cake), do not list the wheat on the label, but it is NOT gluten or wheat free. Since the wheat is essentially completely removed during the process, they are not required by FDA to list it on the label. Nonetheless, the product is contaminated with wheat. So, all soy-like sauces manufactured this way will have trace gluten and wheat in them, although not be on the label. Other soy products, especially those fermentation processes that use koji may contain barley, the most common base for the koji culture. Is anyone aware of which soy products are manufactured using the various methods that may or may not be free of wheat? Or of gluten? Or do you have specific infomation regarding the processing practices of specific vendors that differ from the standard practices that render such soy products unavailable (or available) to the average celiac or allergic individual? Can anyone describe exactly which soy products are manufactured in which ways or please help me find references to manfucturing practices regarding such products? Thank you, Joanne