06-07-2009, 06:10 PM
I see lots of recipes call for Nama Shoyu. Because I am gluten intolerant I always use Tamari instead of soy sauce. How is nama shoyu for gluten content? Or is there any raw tamari anywhere? Also, have any others with gluten intolerance found that they can have sprouted grains? My dh and I were discussing this last night. We used to farm and he said when it rained on the ripe grain and caused it to sprout on the head, the protein content plummeted. Any feedback?