No, this comes from a gluten grain
Conventionally brewed soy sauce is made with roughly equal parts soybeans and wheat. Tamari and soy sauces labeled gluten-free are the exceptions, and they will say so.
Brewed, not mixed. Soybeans and roasted wheat are inoculated with koji mould, left to ferment in brine for months, then pressed. Japanese shoyu is conventionally close to equal parts soybean and wheat by weight — the wheat is not a filler or a thickener, it is half the recipe and most of where the aroma comes from.
Because it is the single most under-estimated ingredient in this whole diet. It does not look like a wheat product, it is not sold near the bread, and it is in everything — marinades, dressings, stir-fries, dipping sauces, sushi, most Chinese and Japanese cooking, Worcestershire-adjacent sauces, and a great many things that merely taste savoury. People who would never eat a slice of bread by accident get glutened by soy sauce routinely.
Buy a gluten-free tamari and keep it at home, because the home case is the easy one. The hard case is eating out, and the honest advice is that asking for "no soy sauce" is rarely enough — the sauce is often already in a base made that morning. The question that works is whether the dish can be made with a gluten-free soy sauce, which tells you immediately whether the kitchen has one.
Soy sauce is classed as a gluten derivative rather than a conditional, so it is a no by default and only a gluten-free claim on that specific product changes it. CiCi will not infer safety from the word tamari.
Every one of these is the same ingredient. The number of names is a large part of why gluten slips past people who read every label.
Point CiCi at the barcode on the product you're holding and get this same reasoning in about two seconds, plus the carbs and the full nutrition panel. 360,000+ packaged foods are already read and waiting.
The aisle guides below cover Soy sauce in context — which is usually the more useful question, because an ingredient rarely appears alone.
This answer comes from CiCi's ingredient lexicon — the same rules the scanner uses, not a separate article. Where reputable sources disagree, CiCi takes the conservative position and says so.