Asian cuisine uses soy sauce, a condiment, and food seasoning. It used to be prepared from the liquid that remained after fermenting soybeans. But as time went on, producers started making what we now know as soy sauce from grains like wheat or non-wheat flour. Find out more about the advantages of gluten free soy sauces in this article.
Introduction to gluten free soy sauce
A common ingredient in many Asian cuisines is soy sauce. To make it, soybeans are fermented with wheat, salt, and water. The gluten is broken down into smaller bits and filtered out during the fermentation process.
Without the use of wheat or any other grains containing gluten, gluten-free soy sauce is produced. Gluten sensitivity or celiac disease sufferers can consume this without risk. This is a fantastic technique to enhance the flavor of gluten-free food. Due to its adaptability, it can be employed in numerous ways to improve the flavor of foods. Similar to conventional soy sauce, gluten-free soy sauce is used in stir-fries, marinades, and dips.
Advantages of gluten-free soy sauce
Using gluten-free soy sauce in cooking has several advantages. You can flavor your food without adding gluten, which is one advantage. For those who are gluten intolerant or have celiac disease, this is very advantageous. A high source of protein and amino acids, soy sauce is also excellent for vegetarians and vegans. It is a healthy option for people who are attempting to control their weight because it is low in calories and fat.
Be sure to check for gluten before purchasing or consuming any soy sauce products. You may get tasty and secure gluten free soy sauce options for your clients at Jolion Foods.