How much gluten is in wheat syrup?

January 13, 2026 •

3 min read

According to food safety standards, for a product to be labeled "gluten-free," it must contain less than 20 parts per million (ppm) of gluten. Despite being made from a gluten-containing grain, most wheat syrup products meet this low threshold, making the final product essentially gluten-free.

Quick Summary

The manufacturing process for wheat syrup, which involves enzymatic hydrolysis of wheat starch, effectively removes gluten proteins. This process leaves behind primarily simple sugars, resulting in a product that typically contains non-detectable levels of gluten and is considered safe for people with celiac disease.

Key Points

Extensive Processing: The production of wheat syrup involves enzymatic hydrolysis, a process that breaks down and effectively removes gluten proteins from the wheat starch.
Meets Gluten-Free Standards: The final product typically contains less than 20 parts per million (ppm) of gluten, which is the international standard for "gluten-free" labeling.
Not a Source of Gluten: Due to processing, the gluten content is negligible, and therefore wheat syrup itself is not considered a source of gluten in food.
Labeling Exceptions: Regulatory agencies, such as the FDA, consider wheat-derived glucose syrup an exemption, meaning it can be listed as an ingredient in a product labeled "gluten-free".
Safe for Most with Celiac Disease: Reputable celiac organizations advise that products containing wheat syrup are suitable for the vast majority of individuals with celiac disease.
Rely on the Label: Always look for an explicit "gluten-free" claim on the product packaging, as this overrides any confusion from the ingredient list.

What Exactly is Wheat Syrup?

Wheat syrup is a liquid sweetener produced through the enzymatic or acid hydrolysis of wheat starch. This process breaks down the complex starch molecules into simpler sugars, such as glucose and maltose, creating a viscous, sweet liquid. Because it is derived from wheat, a grain containing gluten, it might seem like a concern for those with gluten sensitivities or celiac disease. However, the heavy processing involved fundamentally changes the composition of the end product.

The Gluten Removal Process

The key to understanding the gluten content in wheat syrup lies in its manufacturing. The enzymatic hydrolysis process used to create the syrup is highly effective at breaking down not only the starches but also the gluten proteins found in the original wheat grain. This process reduces the gluten content to an extremely low level, often below the threshold for "gluten-free" labeling. For a food to be labeled gluten-free by the U.S. Food and Drug Administration (FDA) and other international bodies, it must contain less than 20 parts per million (ppm) of gluten. Most commercially produced wheat syrup easily meets this standard.

Gluten Safety and Labeling Regulations

For individuals with celiac disease or a gluten intolerance, understanding food labels is critical. The presence of "wheat" on a label can be a red flag, but in the case of wheat-derived ingredients like glucose syrup (which is a type of wheat syrup), it is often an exception.

Comparing Gluten Content in Processed Wheat Products


Product	Processing Method	Typical Gluten Content	Is it Considered Safe?
Wheat Flour	Milled whole wheat	High (10,000+ ppm)	No (contains gluten)
Wheat Syrup	Enzymatic hydrolysis	< 20 ppm	Yes (for most individuals)
Hydrolyzed Wheat Protein	Partial hydrolysis	Varies, potentially high	No (consult label carefully)
Wheat Starch (processed)	Processed to remove gluten	< 20 ppm	Yes, if labeled gluten-free
Wheat-based Malt Extract	Fermentation/Hydrolysis	Varies, can retain gluten	No (requires testing and may contain gluten)

The Role of Regulatory Bodies

Regulatory bodies like the FDA in the U.S. and Coeliac Australia provide clear guidance on this issue. They recognize that wheat-derived ingredients like glucose syrup are safe for the vast majority of people with celiac disease because the processing effectively removes the gluten. In some regions, manufacturers are not even required to declare the wheat source if the gluten content falls below 20 ppm. However, some manufacturers may still choose to declare "Glucose Syrup (Wheat)" to be transparent about the ingredient's origin, which is safe for consumption as long as the finished product is labeled gluten-free.

How to Check for Gluten in Foods Containing Wheat Syrup

While wheat syrup is generally safe, it is always wise for individuals with celiac disease to exercise caution. The most reliable indicator is the product label itself. A product labeled "gluten-free" is legally required to contain less than 20 ppm of gluten, regardless of whether it uses a wheat-derived ingredient. For those with extreme sensitivities or concerns, consulting the manufacturer or using a home gluten test kit can provide further reassurance.

Read the Label: Look for the "gluten-free" certification. This is the most important piece of information. The presence of "wheat" in the ingredient list next to "glucose syrup" is not a sign of gluten if the product is also labeled gluten-free.
Contact the Manufacturer: If there's any ambiguity, reach out to the food manufacturer. They can confirm whether a specific product containing wheat-derived ingredients meets gluten-free standards.
Consider a Home Test: For peace of mind, rapid home test kits can detect gluten in food at low levels, sometimes as low as 10 ppm.

Conclusion: A Safe Sweetener for Most

In conclusion, despite its origin, wheat syrup is not a significant source of gluten. The intense processing it undergoes effectively eliminates gluten proteins, making it safe for most people with celiac disease or gluten sensitivity. The key takeaway is to rely on official "gluten-free" labeling, as this provides a legal guarantee that the product contains less than the safe threshold of 20 ppm. For those with heightened sensitivity, further verification is possible, but for the majority, a gluten-free certified product containing wheat syrup is perfectly safe to consume. For more detailed information on gluten-free labeling, the Celiac Disease Foundation offers excellent resources.

Frequently Asked Questions

No, not necessarily. While the syrup is derived from wheat starch, the intensive processing removes gluten proteins. The final product is considered gluten-free if it meets the less than 20 ppm standard.

Yes, for the vast majority of people with celiac disease, wheat-derived syrup is safe to consume. It is crucial, however, to ensure the finished product is labeled "gluten-free" to confirm it meets the required standards.

The most reliable method is to check for a certified "gluten-free" label on the product packaging. This means the manufacturer has confirmed the gluten content is below 20 ppm, and it is safe for consumption.

No, they are very different. Wheat flour contains a high concentration of gluten protein. In contrast, wheat syrup is a heavily processed product where the gluten has been broken down and removed during production.

Wheat syrup is a type of glucose syrup specifically derived from wheat starch. Other glucose syrups can be made from corn, rice, or potatoes. All these glucose syrups undergo processing to remove gluten.

Some manufacturers may voluntarily list 'glucose syrup (wheat)' to disclose the original source of the ingredient, even though the final product is gluten-free. This is often done for full transparency, especially if the product carries a 'gluten-free' claim.

Yes, wheat syrup can be used in gluten-free baking. Its function is as a sweetener and humectant, and it does not provide the structural properties that gluten provides. As long as the syrup itself is certified gluten-free, it is safe to use.