Glucose syrup is considered safe even when derived from wheat, barley or rye. The process used to make glucose syrup renders the starting material to contain less than 20 parts per million of gluten, which is considered a safe concentration for those with celiac disease. Although it can be confusing to see wheat on the label of a gluten-free product glucose syrup should be fine regardless of starting material.
The following are considered gluten-free even when derived from wheat:
You can read more about confusing ingredients here:
Note: This information is provided by NCA and Katarina Mollo MEd, RDN, LDN, NCA's Director of Education. This information is meant for educational purposes only and is not intended to substitute for personalized medical advice or replace any medical advice provided directly to you by your health care provider. No liability is assumed by the NCA or Katarina Mollo, MEd, RDN, LDN by providing this information.