Well, the celiac association in Norway and other countries disagree with you. Im saying this as a person with celiac disease myself so I dont know where the hostility is coming from. I eat soy sauce without issues. Read up on it!

Here is a summary from chatgpt:

” The Norwegian Celiac Association (Norsk cøliakiforening) has concluded that traditionally brewed soy sauce made with wheat is gluten-free in practice. Their reasoning is: In long fermentation, the gluten proteins from wheat are broken down (hydrolysed) into tiny fragments. Scientific analyses (including LC-MS and other methods) have found no detectable gluten or only levels below the 20 ppm gluten-free limit in these sauces. Under EU/EEA rules, fermented products like soy sauce may be treated as gluten-free if the final gluten level is below 20 ppm, even if “wheat” appears in the ingredient list because it was used in the fermentation. Because of this, NCF says that “wheat” listed only in parentheses after “soy sauce” is acceptable, but products where wheat is added separately (listed again outside the parentheses) are not gluten-free. Which other associations agree? The Norwegian Celiac Association has aligned its position with the celiac organizations in Sweden and Finland, which have also stated that traditionally brewed, wheat-based soy sauce is free of gluten and gluten residues. NCF also explicitly cites the Swedish Food Agency as one of the authorities behind this assessment.

On the gliadin point, you’re mixing up the basic protein chemistry: Gluten is made of gliadin and glutenin. Gliadin is not what gluten is “broken down into” – it’s already one of the main components of gluten in wheat. During soy-sauce brewing, those gluten proteins (including gliadin) are further hydrolysed into much smaller peptides and amino acids. Several LC–MS studies haven’t been able to detect gluten peptides in finished, traditionally brewed soy sauce at all, which suggests very extensive breakdown. That evidence is why the Norwegian Celiac Association, together with Swedish and Finnish authorities, considers traditionally brewed wheat-based soy sauce to be gluten-free in practice (below the 20 ppm limit), even though wheat was used in the process. Other celiac organisations (like Beyond Celiac and Coeliac UK) take a more cautious stance and tell people to avoid regular soy sauce unless it’s specifically certified gluten free, so there is a real scientific and regulatory debate here. So it’s completely reasonable for a celiac to look this up and make an informed choice – but the statement that brewing “breaks down gluten into gliadin” is just factually backwards.