_http://en.wikipedia.org/wiki/Misotruth seeker said:Miso, I think, is also usually made from either rice, barley or soy and so you may also want to let go of that as well.
The ingredients used to produce miso may include any mix of soybeans, barley, rice, buckwheat, millet, rye, wheat, hemp seed, and cycad, among others. Lately, producers in other countries have also begun selling miso made from chickpeas, corn, azuki beans, amaranth, and quinoa.
I've bolded all the ones that (I think) have types of gluten or are beans/pulses. Buckwheat, amaranth and quinoa are seeds as far as I remember - but they also have there own defence mechanisms (the fermenting may destroy them). Beans/pulses (even a small amount) leave me massively bloated and/or in pain so you probably want to avoid them.
Looking at the list, if you really want miso then sobamugi (the buckwheat version) would probably be the only one that is remotely safe - but could still have added wheat/contamination from being ground in the same mills as wheat.