It’s difficult enough finding a gluten free soy sauce, let alone a gluten free soy free soy sauce. One does exist, though. South River Miso makes a gluten free soy free soy sauce substitute from chickpeas, Miso Tamari, chickpea flavor. It is supposed to be so good that they limit your purchase quantity because it takes at least 3 months to make. Their products are unpasteurized, living foods, rich in enzymes and beneficial microorganisms. They start shipping this year on September 15, 2011. I still need to contact them to find out if they avoid cross-contamination, though, as I see they make a barley miso, as well. I’ll call them and update this page when I find out, hopefully today or early next week. Meanwhile, you can make your own gluten free soy free soy sauce substitute.
Most soy sauce substitute recipes contain beef broth. For those that do not know, bouillon cubes are forbidden on the gluten-free diet, as they contain gluten. However, there are gluten-free broths that can be purchased, but because they are usually made with
processed salt, rather than sea salt or Hymalian sea salt (which is healthier for you), I chose not to use them in my recipe, but fresh broth. Feel free to use either, though. You can even use vegetable broth for vegetarian or vegan diets. Enjoy this recipe and being soy-free!