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Ingredients derived from wheat

babette feasts | Nov 21, 2014 09:34 AM

Question about sensitivity to ingredients derived from wheat- I use glucose syrup in a few confectionery items that I make, like caramels and fruit jellies. If you're not familiar, it is similar to corn syrup but thicker, and I believe made by the same process in terms of breaking down the starch molecules into sugars. I do always tell people that these items have a wheat ingredient just to be safe, but I wonder if the glucose syrup would actually cause a reaction in someone. Does anybody have any firsthand experience with whether such a thing would cause a reaction to someone with either celiac or a wheat allergy or sensitivity?

Thanks!

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