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Is soy sauce gluten free? If you love the savoury depth that soy sauce adds to dishes but are also mindful of gluten in your diet, then this may be something that you need to consider. In this article, we will take a look at how traditional soy sauce is made and why it may actually contain gluten. Then, we will examine tamari soy sauce and why it is an excellent substitute for traditional soy sauce in your gluten free diet.

What is Soy Sauce?

Soy sauce is a condiment that originated in China more than 2,500 years ago. It’s traditionally made through a process of fermentation using soybeans, wheat, salt, and a specific type of mould called Aspergillus. This mixture is left to ferment for several months, which results in the rich, umami flavour that’s characteristic of soy sauce. This is then pressed to extract the liquid, which is pasteurized and bottled ready for use.

Is traditional soy sauce gluten free?

So no, traditional soy sauce is not gluten free. The inclusion of wheat as a primary ingredient in the fermentation process means that traditional soy sauce contains gluten. While the end product is often filtered, the gluten proteins from the wheat remain in the sauce. Therefore, individuals with celiac disease or gluten sensitivity should avoid traditional soy sauce.

Does all soy sauce contain gluten?

Fortunately, not all soy sauce contains gluten. There are gluten free alternatives available, and one such option is Tamari. Tamari is a Japanese version of soy sauce, typically made without wheat, making it a suitable option for those following a gluten free diet. Another alternative is soy sauces labelled as gluten free. These products are made with rice instead of wheat, ensuring they are safe for individuals with gluten intolerance. Always remember to check labels carefully to ensure you’re choosing a gluten free soy sauce.

What is Tamari Sauce?

Tamari sauce originated in Japan during the 7th century and is a byproduct of the process of making miso paste. Historically, it was collected from the liquid that seeped out of the casks containing fermenting miso. Its name comes from the Japanese verb ‘tamaru’ which means ‘to accumulate’. While Tamari is commonly known as a type of soy sauce, it’s important to note that its flavour profile is slightly different. As it is typically made without wheat, it has also found popularity among the gluten free community.

How is tamari sauce made?

Tamari sauce is made by fermenting soybeans, salt, and sometimes a small amount of rice. The process begins with soaking the soybeans in water and then cooking until soft. Next, they’re mixed with a mold called Aspergillus oryzae and allowed to ferment for about three days. This creates a mixture called koji, which is then combined with salt and water to create what’s known as a moromi mixture. The moromi is left to ferment for several months, during which enzymes from the koji break down the soybeans’ proteins, fats, and starches into flavour components.

After fermentation, the mixture is pressed to separate the solids from the liquid, which results in Tamari sauce. The sauce is then pasteurized to kill any remaining bacteria and extend shelf life, after which it’s ready to be bottled and sold.

What’s the difference between tamari and soy sauce?

Despite their similar appearances, Tamari and soy sauce are actually quite distinct. The primary difference lies in their ingredients and production process. Traditional soy sauce is made with a nearly equal ratio of soybeans to wheat which results in a thinner, slightly saltier sauce. Tamari, on the other hand, is made mostly, if not entirely, from soybeans. This yields a sauce that is thicker, less salty, and richer in flavour. In addition, Tamari tends to have a darker colour and a more balanced, less harsh taste compared to soy sauce.

Is tamari gluten free?

Yes, as it is made without wheat, most tamari can be considered gluten free. It is however always wise to check the label.

Is tamari better for you than soy?

Tamari could be considered healthier than soy sauce for some individuals, particularly those who are sensitive to gluten. In terms of sodium, tamari and soy sauce are quite similar, although some might find tamari to be slightly less salty. Additionally, due to the higher concentration of soybeans, tamari may have a richer nutrient profile than soy sauce.

What does tamari soy sauce taste like?

Tamari is often described as smoother, richer, and less salty compared to traditional Chinese soy sauce.

Can I substitute soy sauce with tamari?

Yes, you can substitute soy sauce with tamari. Tamari, being less salty and smoother in taste, can be an excellent alternative to soy sauce. As we have seen, it is particularly useful for those looking to reduce their gluten intake, as it’s typically gluten free.

However, it’s important to remember that because of the differences in flavour profile, the end result of the dish might taste slightly different. In recipes where soy sauce is a minor ingredient, this change will likely be subtle. For dishes where soy sauce is a key component, you may notice a richer, less salty taste with tamari.

Our tamari soy sauce is 100% organic and gluten free

Using Tamari Soy Sauce to Enhance Your Cooking

We have already seen that tamari is an excellent gluten free alternative to soy sauce and that unless you are looking for a very specific flavour profile (such as in an authentic traditional dish) it can be used instead of soy sauce in most instances.

Tamari sauce can be used in a variety of ways in the kitchen. Use it as a marinade for your proteins to infuse them with a deep, umami flavour, add a dash to your stir-fries for an instant flavour boost, or drizzle it on your sushi and sashimi just like you would with soy sauce. Tamari’s less salty, richer flavour profile also makes it an excellent dipping sauce, offering a smooth, savoury experience for your taste buds. Remember, a little goes a long way with tamari sauce, so use sparingly to start!

If you are just starting out on your gluten free diet you may find our guide to gluten free food useful.

Explore our range of gluten free groceries.

This article was reproduced on this site with permission from operafoods.com.au the “Gluten Free Grocery Suppliers”.
See original article:- Is Soy Sauce Gluten Free?

Soy sauce is salty, sweet, and savoury. With a note of bitterness and a touch of sour it activates all of our taste buds to create a balanced range of sensations.

Used in place of salt, it brings all of these other elements into play. Use to enhance flavours and create a sense of depth. Embrace the unique and complex full-bodied flavour. Start simple, switching it out with salt, and then get creative.

See where the magic of soy sauce will take you.

All about soy sauce

Thousands of years ago, in Ancient China, they used to make a fermented soy bean paste similar to the miso we know today. At some point it was discovered that the liquid from this could be used too, and soy sauce was born. Use spread across the East, where regional variations were developed, and eventually spread to the West. It is now one of the most widely used condiments in the world. But are we getting the most from our soy sauce? Do we liberally splash it on anything we regard as Asian and think no more about it?

In the East, they take soy sauce very seriously indeed. Hundreds of variations exist, each as subtly different as fine wine or olive oil. Only a handful of traditional producers are left, creating complex soy sauce that takes years to perfect. A simple preparation of soy beans, wheat, salt and water, fermented with a starter of micro-organisms, it is time and nature that result in the astonishing depth of flavour in soy sauce.

In Japan and China they both categorise soy sauce as light or dark. Light soy sauce is thinner and saltier, whilst dark soy sauce is thick, rich and sweet. Standard soy sauce is somewhere in between. Japanese soy sauce is lighter and less salty in general.

A brief lesson in flavour

Soy sauce delivers the full range of taste sensations. In technical terms taste is the broad physical sensations of salt, sweet, umami, bitter and sour. Flavour is all of the aromas that add the detailed nuances.

Used to draw out and enhance complex flavours, soy sauce is a masterclass in seasoning by itself. Not only does it trigger all of the taste sensations, but has a complex flavour profile of its own. The aim of all carefully considered dishes is to balance the tastes and enhance the flavours of the ingredients.

Soy sauce is salty, sweet, savoury, bitter, and sour, in varying degrees. Saltiness magnifies flavour, working in tandem with umami that makes the mouth water and makes food feel fuller, richer and more satisfying. Sourness brightens the palate, clarifying and defining flavours, whilst sweetness rounds everything out. Bitter flavours add a little interest. A sense of intrigue. Together, they create balance. A satisfying sense of completeness.

10 things you can do with soy sauce

Make a marinade

Marinade chicken, fish, vegetables or tofu. Anything you like really. Keep it Asian inspired with aromatics such as garlic and ginger, or just use the soy sauce in place of salt.

Mix a dressing

Mix up a dressing for salad or roasted vegetables. Try 3 parts oil, 2 parts low sodium soy sauce, to 1 part vinegar.

Reduce a glaze

Mix 200ml soy sauce, with 100ml red wine, and 1 tbsp honey. Place in a small saucepan over a medium heat and simmer to reduce by half.

Add to desserts

Use instead of salt in a salted caramel sauce, or add an extra dimension to your chocolate brownies. Try adding a dash of sauce sauce to your affogato.

Enhance poaching liquid

Add a quarter cup to your poaching liquid for depth of flavour.

Prepare pickles

Mix soy with rice vinegar and sugar to create a simple pickling liquid for cucumber, carrot, onion or even hard boiled eggs.

Deepen your braise

Add to your beef stew or braised short ribs for deep meaty flavour. A tiny piece of star anise won’t be detected but will bring out even more meaty flavour.

Super savoury your sauce

Add a tablespoon to your homemade tomato sauce for sweetness and savoury depth

Brush onto ingredients

Brush onto simple grilled meats or vegetables, yakitori style.

Give guts to your gravy

Add a splash to your gravy for rich body and colour.

Find out more about the ingredients used in Asian cuisine…

We have a range of high quality Asian sauces and wholesale prices on Asian groceries at our online store at Opera Foods.

This Article was reproduced with permission from an Opera Foods article:- “Why soy sauce just might be the greatest seasoning. Ever.”