Unlock Real Flavor with Gluten-Free Soy Sauce
Soy sauce is not merely flawed because of wheat content; its gluten-free alternative, tamari, is often misused as an equivalent. Tamari differs significantly in thickness, saltiness, and fermentation depth, which impacts recipes. While it can work in some contexts, it can’t replace soy sauce universally. Similarly, coconut aminos are marketed as suitable substitutes but tend to be too sweet and lack depth in savory dishes. The article emphasizes the need for intentional use of these alternatives or even creating blends for balance, advocating for clarity in flavoring rather than simply substituting ingredients.