I promise, regular soy sauce has gluten. I've felt the effects firsthand and it wasn't pretty.

Wheat-free tamari is the way to go if you react strongly to gluten. I carry packets of the san-j variety in my purse just in case. it makes dining out much more pleasant as korean bbq (unmarinated meats) and sushi places (sashimi) are back on the menu.

Normal soy sauce contains gluten, yes. But you can get "tamari" soy sauce which is pure soy (it's the original, traditional recipe). It's more expensive, but I myself found tamari to not have any ill effects on me, while wheat-based soy sauce sends me to the toilet within 2-5 hours. Small amounts of tamari shouldn't do bad to most people, there are recipes on both Robb Wolf's and Mark Sisson's web sites that use tamari for example.

If you are going out for sushi, simply take with you the tamari sauce bottle and use it. As long as you don't order sushi rolls that contain sauces in them (since they use wheat-based soy sauce as a base), and you mostly go for sashimi, just use your own tamari sauce and you will be fine.

Alternatively, you can go for coconut aminos. It's more expensive than either kinds of soy sauce, but it's a soy-free alternative.

Yes it does, but they sell gluten free soy sauce. There is a veriety of different brands that make it.

For example:

It does contain gluten. I think it all depends how much you react to gluten... But soy itself is not healthy either, according to Robb Wolf etc.

Maybe some soy sauce once in a while for the occasional sushi out can be ok, but I definitely avoid it on a regular basis.

I use Bragg Liquid Amino instead. Good stuff.

If you want to avoid both gluten and soy, try coconut aminos. I find it to be enough like soy sauce that I'm happy to use it instead. Here's the link at Amazon: http://www.amazon.com/Raw-Organic-Vegan-Coconut-Aminos/dp/B003XB5LMU/ref=cm_cr_pr_pb_t

I guess how cautious you need to be when you eat out depends on a few variables; your intolerance to wheat/gluten/soy and the soy sauce/s at the restaurants you use.

This is what wikipedia says on the intolerance subject;

"Most varieties of soy sauce contain wheat, to which some people have a medical intolerance.
However, some naturally brewed soy sauces made with wheat may be tolerated by people with a specific intolerance to gluten because gluten is not detectable in the finished product.
Japanese tamari soy sauce is traditionally wheat-free, and some tamari available commercially today is wheat and gluten free" http://en.wikipedia.org/wiki/Soy_sauce#Allergies

as Moonablaze says, you can always carry your own soy sauce with you to be 100% sure

Yes, standard soy has wheat in it. I'd have to question how much gluten it really has. How much it starts with, how much fermentation degrades, and how much ultimately is left in the finished product. And given the relatively small amounts one uses, how much of a gluten dose you're actually getting. The dose makes the poison. Unless you're overtly sensitive, you can probably get by with such a small dose of gluten from conventional soy sauce.

Personally, I don't sweat it when eating out. I keep wheat-free tamari in my house though, as it's maybe only 10% more expensive than conventional soy sauce.

I use San J brand gluten free Tamari. Good stuff, available at Whole Foods, but cheaper at my local Asian Market.

However, unless you are known gluten sensitive, regular soy sauces should contain negligible amounts of gluten anyway. IOW, if you're going to use it, depending on quantity, it may not be a condiment to stress over.

Gluten-free tamari doesn't, and is awesome btw.