The full answer
Traditional soy sauce usually contains wheat — but gluten-free versions exist
Traditional soy sauce is typically brewed with wheat as a core ingredient, making it unsafe for celiac disease. Tamari, a Japanese variety, is often (though not always) made without wheat — but it’s essential to check the label specifically, since some tamari brands still include wheat.
A practical tip
Look for soy sauce or tamari explicitly labeled “gluten-free” rather than assuming based on the type — this is a classic example of hidden gluten at restaurants, especially in dishes with soy-based sauces.
Important context
Individual symptoms, reactions, medical histories, food products, and local labeling rules can vary. Community experiences are not medical evidence.
For personal medical decisions, diagnosis, testing, or treatment, consult a qualified healthcare professional.