What ingredient in the carrots prevents them from being gluten-free?

The ingredient in the carrots that prevents them from being gluten-free is shoyu. Shoyu is a type of soy sauce that is traditionally brewed with wheat, making it unsafe for individuals with gluten intolerance or celiac disease. Although carrots themselves are naturally gluten-free, if they are prepared with shoyu, that preparation introduces gluten into the dish.

Other options may include sauces or ingredients that could potentially contain gluten, but shoyu is specifically known for its association with wheat. Therefore, in a dish where carrots are seasoned with shoyu, the overall dish cannot be claimed as gluten-free due to the presence of this ingredient. Understanding this distinction is crucial for individuals who are managing gluten sensitivities.