I understand all. I was diagnosed with Celiac many, many years ago. There is a GF soy sauce. I have a bottle I bought years ago with the GF symbol. Actually, to be marked GF an item should be under 20 ppm.
Unless it is a Celiac Safe brand I don't believe white bread in the US is GF or low gluten unless made with a flour blend made from a mix substituted for white flour. I read a year or 2 ago on Celiac.com their is a possibility of growing a new strain of GF wheat. I never followed because I like and buy "B Free" bread in various varieties.