I’ve had a few people say they react to soya like they do to gluten, although it is not deemed a cross-reactive gluten food. I saw this article today that gives a possible reason for that – the crop rotation cycle! That’s a new one on me. I’m not sure if this would be the same in the UK as it clearly is in the US, but I’m sharing it with you in case.
Do bear in mind that a lot of the advice given is for traditional gluten free rather than TrulyGlutenFree (grain and dairy free), but it’s the farming bit I found interesting. Who knew?