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Most soy sauce contains wheat, which surprises a lot of gluten-free cooks. The swaps are easy · the adjustments are about salt and sweetness.
Best for: Gluten-free everything · nearly identical flavor
Confirm the label says gluten-free.
Best for: Soy-free and paleo cooking
Sweeter and ~65% less sodium · dishes may need a pinch of salt.
Best for: Marinades and stews in a pinch
Regular soy sauce, teriyaki, and hoisin all commonly contain wheat. For celiac-safe stir-fries, tamari plus a certified-GF hoisin (or homemade) is the reliable combination.
Adapt a recipe free with RecipeFix → · Gluten-Free Recipe Converter · Low-Sodium Recipe Converter
Tamari is a Japanese soy sauce brewed with little or no wheat · flavor is nearly identical, slightly rounder. Check for a certified gluten-free label, since a few tamaris still include wheat.
Tamari is the closest match, at 1:1. Gluten-free everything · nearly identical flavor. Confirm the label says gluten-free.
Tamari (1:1) if you want the closest result, or Coconut aminos (1:1, then add salt to taste) for soy-free and paleo cooking. Which one is right depends on what the soy sauce was doing in the dish.
Related guides: Wheat Flour · Fish Sauce · Honey · All guides