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Soy beans and cross-contamination

NoGlutensToday
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NoGlutensToday Enthusiast
NoGlutensToday
Posted

My doctor suggested trying soy in its various forms as a way to increase my protein intake. I've found certified gluten free tofu and some other products that I will try beginning this week. I'm hoping it goes well, but I have noticed that the processed soy products (tofu, beverages, tempeh, etc) tend to be quite pricey.

I would like to try buying my own dried soy beans and eating them in a variety of ways. This seems to be the most effective way to do this. The problem here is that, from my understanding, there is a high risk of soy beans being cross-contaminated with wheat. (This is due to many farmers alternating wheat and soy crops in their land, and using the same equipment to harvest etc.)

I live in Canada and am having some difficulty tracking down soy beans that are certified gluten free. I suspect it is a bit easier in the US. Any advice/insight on soy beans and cross-contamination, or certified gluten-free brands that are available in Canada?

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