Is Fermented soybean paste Gluten Free?

The Ingredient Breakdown

As a food scientist, I look past the marketing and straight at the chemistry of the product. When we analyze the ingredients for Fermented soybean paste, we find a clear culprit for gluten content. The product contains Wheat Flour and Wheat.

Why is this a problem? Gluten is a protein complex found in wheat, barley, and rye. The inclusion of Wheat Flour is typically used to aid in the fermentation process and thicken the texture, while plain Wheat is added for bulk. Even if the primary base is Non GMO Soybean powder, the presence of wheat renders the final product unsafe for a gluten-free diet. There is no way to separate the gluten proteins from the soybean mixture once they are combined and fermented.

Additionally, the presence of Alcohol (likely derived from grain) and Salt does not add gluten, but the Wheat and Wheat Flour are definitive flags. If you are strictly avoiding gluten, this specific product must be avoided entirely.

Nutritional Value

While this product is not suitable for a gluten-free diet, it is worth understanding its nutritional profile. Fermented soybean pastes are generally high in sodium due to the Salt content required for preservation and flavor. You should expect a significant amount of sodium per serving.

Regarding macronutrients, the Non GMO Soybean and Soybean powder provide a decent source of plant-based protein and fiber. However, the addition of Wheat Flour adds carbohydrates (starch) to the mix. If you are monitoring your carb intake or blood sugar, the combination of soy and wheat flour creates a moderate-carb condiment. It fits into a balanced diet in small amounts, but the high sodium content means it should be consumed with caution, especially for those watching blood pressure.