It’s silly, sometimes, what they’ll label as “gluten-free”. On the other hand, I cannot tell you how many times we have brought home something from the grocery store that has no reason to contain gluten but does anyway. Barley malt catches us a lot. Or flour used as a base for whatever seasonings are on something. They don’t just put “sea salt and cracked pepper” directly onto the food product, they mix those things with flour first, and then coat the chips or whatever in that.
I would never have suspected something like soy sauce, but 99% of the supermarket brands are indeed fermented with wheat.
