Glucose not GF?!?!

From the Ice Gem Maker web page. Enphasis added.

"There are hidden ingredients that you may not think about. The main ingredient that causes confusion is Glucose syrup. This ingredient is found in most sugarcraft products.


Glucose can be made from any kind of starch and is used in sugary foods to soften texture and prevent crystallisation of sugars.

Most of the world seems to make glucose syrup from corn and call it corn syrup rather than glucose syrup. In Europe glucose syrup is made with corn and wheat.

If you buy your ingredients from a catering wholesaler there is a good chance the glucose in the product will be made from wheat, – this includes glace cherries and mixed peel.

To be sure what is in a product ask your supplier for the food specifications. This is a printed sheet which gives a description of a product, packaging info, shelf life, origin, ingredients and their derivatives and any allergy information.

You may be wondering ‘what is the problem with glucose?

Food labelling rules allow products containing wheat glucose to be sold as ‘gluten free’. The theory is that it should be safe for coeliac and people with wheat allergies because it is so refined. However, speak to people with intolerances and allergies and you will find plenty of evidence that this is clearly not the case.
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Fortunately, new EU legislation will eventually make things simpler by forcing producers to specify if a product contains wheat glucose. This will take a while to come into practice as manufacturers are permitted to use up their old packaging before redesigning labels – so for the time being at least, err on the side of caution and choose products which are definitely wheat free."