Contains Wheat But Not Gluten?

[Cheryl-C]

I emailed Western Creamery yesterday to ask about their cream cheese. I got a really bizarre response, including a point that some products "contain glucose syrup originating from wheat but contains no gluten even if it originates from wheat."

I thought glucose was a sugar product, not a wheat product. Now I'm even more confused than I was before. Thanks, Western Creamery!

[Kay DH]

Glucose is made from conversion of plant starches, such as in corn or wheat, to the shorter sugar molecules. It would probably depend on the purity of the glucose and if any gluten proteins got into the mix. So the question might be, is glucose always safe to eat or could the impurities cause problems? Medical-grade glucose should be high purity and therefore safe.

[Cheryl-C]

So I wonder if that now means having to find out the source of the glucose before consuming? Anyone have any experience with this issue?

[ravenwoodglass]

So I wonder if that now means having to find out the source of the glucose before consuming? Anyone have any experience with this issue?

If your in the US and the glucose is derived from wheat it must by FDA regs say so. Whether all companies actually follow those regs I can't say but they would get in a lot of trouble if they didn't. That said I personally wouldn't touch a product with a wheat derived glucose.

[Lisa]

On the flip side...

Glucose is so highly processed that the offending gluten proteins are removed, rendering it gluten free. It should be safe for most people with Celiac to consume.

Open Original Shared Link

wheat-based glucose syrups

Based on the FDA proposed gluten-free labeling regulation a product can be derived from a gluten-containing grain such as wheat based glucose syrup and be labeled gluten-free yet the ingredients could say glucose syrup (wheat) provided it is under 20 parts per million (ppm). This will be very confusing for patients as we teach them to avoid wheat and yet a product like glucose syrup may have no or very little residual gluten and be labeled gluten free.”

[Cheryl-C]

Ugh!

I used to think that lack of choice was the gluten-free enemy, but in actuality, ridiculous, confusing labeling policies are!

Raven, I wish we had the policies here in Canada that you folks have the States. It would be nice to have a clearer picture of what's in the food. Since going gluten-free, I've continued to eat things with glucose without realizing they might come from wheat.

Lisa, thank you for that additional information. Because I've been eating things with glucose without realizing the possible wheat, and haven't suffered for it (that I know of), it seems that this procedure likely makes the glucose safe. *whew* However, it would be nice to have clearer labels so that people who might be more sensitive than I am could make an informed choice whether to eat a product or not.

Sometimes I feel like gluten is sneaking up on me...

[psawyer]

Glucose syrup is highly refined. Here is the Canadian Celiac Associations comment on the subject in their ingredient dictionary:

GLUCOSE SYRUPS ... ALLOWED

A purified concentrated water-soluble solution of sugars. Can be made from a variety of starches such as corn, potato or wheat. The manufacturing process renders glucose syrups gluten-free regardless of the source of the starch.

[Cheryl-C]

Thanks, Pete! So you feel comfortable eating glucose, regardless of the source? As I said, I haven't noticed myself getting sick from it.

[ravenwoodglass]

Thanks, Pete! So you feel comfortable eating glucose, regardless of the source? As I said, I haven't noticed myself getting sick from it.

It you haven't had an issue with items that have it I wouldn't worry about it.

If you have been having a lot of 'mystery' glutening then that would be different but since you haven't had an issue then enjoy.

[psawyer]

Thanks, Pete! So you feel comfortable eating glucose, regardless of the source?

Yes, I do.