Special Ingredients Glucose Syrup 1kg Premium Quality Non-GMO, Gluten Free – Recyclable Container

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Use separate bread makers, toasters, sandwich presses and cake tins for gluten free items. Ensure these are clearly labelled. In Honor of Celiac Disease Awareness Month, Gluten Free Watchdog is writing a series of articles (the goal is one per day during the month of May) related to the gluten-free diet–currently the ONLY treatment for celiac disease. When looking for syrup, you will come across two main types that sound similar but are really quite different. These two different types can mean the difference between the product containing gluten and being gluten free: Gluten is predominantly found in wheat-based products, such as bread, pasta, and cereals. These staples of many diets can pose a challenge for individuals with gluten intolerance or celiac disease. However, with the increasing awareness and demand for gluten-free options, there are now a variety of gluten-free alternatives available in most grocery stores.

Although these ingredients can be made from cereals containing gluten, manufacturers do not have to label them as such. Some manufacturers still list these, for example ‘glucose syrup from wheat’ or ‘wheat dextrose’. These ingredients are gluten free and are suitable for people with coeliac disease. So, you may see wheat listed against these types of product but in actual fact they are safe for you to eat, if in doubt call our helpline for assistance. ‘May contain’ labelling The research study includes profiles of leading companies operating in the Gluten Free Sugar Syrup Market :

Imitation syrup, often referred to as pancake syrup, may contain some suspect ingredients not safe for celiac disease. Although some brands are gluten-free, find out below what ones are safe, ingredients to steer clear of, and how to make your own gluten-free syrup for pennies! Ingredients to watch out for

Caramel (color), glucose syrup, maltodextrin, dextrin, and modified food starch made from wheat starch A person eating 150g of a confectionery item that contains 50% wheat glucose (that contains 10ppm gluten) will consume less than 1mg of gluten (1mg is 1/1000th of a gram). Yeast s are single-celled fung i , related to mushrooms, that are used in food ferment ation or leavening , most commonly in bread , cheese, and beer. Certain types of yeast can also be consumed for its nutritional value as a source of protein or as a flavoring . Yeast can be grown from wheat or barley, calling into question its safety as a gluten-free food additive. Because yeast s are micro organism s that actively degrades gluten in a product, detecting gluten content when yeasts are present can be challenging.M altodextrin is also made through enzymatic hydrolysis using water, enzymes, and acids to break down the starch in the source vegetable or grain. The resulting product is a white powder made up of chains of sugar molecules and no gluten protein s , even when derived from gluten-containing grains. You might find maltodextrin in instant puddings and g elatin desserts, sauces, salad dressings, canned fruits, and powdered drinks. Pancake syrup: Pancake syrup is often sold or served as a substitute for maple syrup and is essentially artificial or imitation maple syrup. Pancake typically contains a number of different ingredients, none of which are real maple syrup. Instead, it contains ingredients like artificial maple flavor, artificial sweeteners, high fructose corn syrup, caramel color, preservatives, and gums. Being so commonly used in food and drink products by thousands of brands, many people are wondering . . . CA understands that sensitivity to gluten varies amongst those with coeliac disease; the choice to consume products containing glucose syrup remains individual. While CA considers any potential risk to be negligible, adequate medical follow up is recommended for all people with coeliac disease to ensure effective disease management.