Abstract Gluten present in wheat, rye, and barley has been linked to 3 types of immune mediated disorders: Celiac disease, non-celiac gluten sensitivity and wheat hypersensitivity (or wheat allergy). Consequently, detection of gluten in food products is routinely used to validate gluten-free products meant for gluten-sensitive subjects. Fermentation processing has been shown to be effective in degrading food allergens including gluten. Most commercial soy sauce products (SSPs) use wheat in addition to soybean as a major ingredient in their production, thus presence of wheat gluten is expected in such products. Here we tested the hypothesis that commercial SSPs sold in the retail market in the USA will test positive for gluten independent of the country of origin. Commercial SSPs were tested for gluten presence using gluten test kit (LOD, 5 ppm). The test kit was validated for positivity using purified gluten extracted from durum wheat flour and for negativity by screening 2 commercial gluten-free SSPs. The following products have been tested: 4 products from China, 3 from USA, 1 from Canada and Taiwan respectively. Commercial SSPs when used without dilution in the food extract buffer rendered the test kit system invalid for testing. Therefore, a dilution of 1/10 was used in testing. Despite identifying wheat as an ingredient on the product label, all SSPs from USA, Canada, and Taiwan tested negative for gluten. Among these products, only 1 from china tested slightly positive for gluten. These results demonstrate that most commercial SSPs sold in the united states, independent of country of origin, used in this study test negative for the gluten content despite identifying wheat as a major ingredient on the labels. Further product screening is in progress. USDA/NIFA