Gluten-free Jreky

Supposedly you can get gluten free soy sauce, but I don't know what it would taste like.

I have seen people suggest a mixture of 8 parts molasses to 3 parts balsamic vinegar as a soy sauce substitute. That might not be bad.

Is it soy sauce that they use or some kind of soy product in their spice mix? I have never used high mountain so please forgive me if i am off base. i believe their product is made of a cure and a spice blend that you combine and then mix with the meat. you can use your own cure, that is easy enough to buy and then make a seasoning of your own modeled after the flavor of the high mountain product that you like best. this will give you a reason to make tons of trial batches trying to nail the seasoning down. sounds like a great time.

I wonder if you could use cure #2 and your own spice mix to come up with substitute. Has anyone ever used cure #2 on jerky and if so how much would you use? I know for sausage its 1 teaspoon per 5 pounds of meat.

Unless she has an intolerance to Soy, i think she should be fine, the glueten is found in Soy Sauce, not all but some. Read the label, If I were home I would look to see what I use.
My daughter has the same problem, there are some good forums out there.

Maybe contact HM and ask them what they use, Modified Food Starch is another Iffy thing, sometimes that means corn and sometimes not.