Ashleymc

For me, it’s rice and especially brown rice (the hull of rice is brown and contains the highest percentage of the rice protein - aka rice gluten) it affects me very similarly to gluten. I think many people with celiac struggle with other grains as well.

Yes, edamame, tamari, even soy milk don’t bother me at all. It’s really strange, but my point to OP is some people think they are going mainly gluten free but you can’t easily judge the amount of gluten in something just by eyeballing it. It seems to me that soy sauce packs a lot of gluten in a small amount. It’s weird!

I don’t have as much good info as the other people replying, but I will say that before going gluten free, soy sauce bothered me far more than many other types of gluten - I would react worse to a tablespoon of soy sauce that I would to a whole roll for example. In the five years I’ve been gluten-free, I’ve been accidentally glutened from soy sauce at a ...