Is Brown Rice Syrup Celiac Safe? The Definitive Guide for a Gluten-Free Diet

December 21, 2025 •

4 min read

According to the Celiac Disease Foundation, approximately one in 133 Americans has celiac disease, requiring them to avoid even trace amounts of gluten. While the core ingredient, brown rice, is naturally gluten-free, the finished product may not be, which raises the crucial question: is brown rice syrup celiac safe? The answer depends entirely on the manufacturing process and the source of enzymes used during production.

Quick Summary

The safety of brown rice syrup for celiacs is not guaranteed, despite being derived from a gluten-free grain. This is because some manufacturers use barley-based enzymes to break down the starches into syrup, introducing gluten into the final product. Consumers must seek products with a certified gluten-free label to ensure safety.

Key Points

Not always safe: Brown rice syrup is not inherently gluten-free because the enzymes used in its production can be derived from barley, a gluten-containing grain.
Check for certification: The only way to guarantee the syrup is celiac safe is to purchase a product with a "Certified Gluten-Free" logo.
Enzyme source matters: Some manufacturers use safe, fungal-derived enzymes, but the source is often not listed on the packaging, making uncertified products risky.
Cross-contamination risk: Even if a manufacturer uses gluten-free enzymes, cross-contamination can occur in facilities that also process gluten-containing ingredients.
Arsenic is also a concern: As with all rice products, brown rice syrup can contain traces of arsenic. Celiacs who consume a lot of rice-based foods should be mindful of this.
Alternatives are available: Safer sweetener alternatives include certified pure maple syrup, honey, and agave nectar.
Due diligence is key: Celiacs must be diligent consumers, reading labels and seeking certification to ensure their dietary safety.

The Hidden Gluten Risk in Brown Rice Syrup

For those with celiac disease, the gluten-free diet is a medical necessity, not a choice. This means constant vigilance for hidden sources of gluten in products that may seem innocuous. Brown rice syrup is a prime example of an item that requires careful scrutiny. The natural rice grain contains no gluten, yet the syrup derived from it can be contaminated during manufacturing. The primary source of this risk is the enzymatic process used to create the syrup.

The Enzymatic Production Process

The process of turning cooked brown rice into a viscous syrup involves enzymes that convert the starches into simpler sugars like maltose and glucose. Historically, and in some traditional or uncertified modern methods, these enzymes were sourced from sprouted barley grains. Barley is a gluten-containing grain, and even a small amount of residue from this process can be enough to trigger a serious reaction in someone with celiac disease. In contrast, manufacturers who prioritize gluten-free production use purified enzymes derived from fungal or bacterial sources, which are inherently gluten-free.

The Problem with Unlabeled Enzymes

One of the biggest challenges for celiac consumers is that manufacturers are not always required to disclose the source of the enzymes on the ingredients list. A label might simply state "brown rice syrup," leaving the consumer to wonder if barley was involved. This ambiguity makes purchasing any brown rice syrup without a clear gluten-free certification a significant risk for those with celiac disease. Even if the enzymes are gluten-free, there remains a risk of cross-contamination from shared manufacturing equipment if the facility also handles gluten-containing products.

Beyond Gluten: The Arsenic Concern

Beyond the immediate risk of gluten, celiacs who rely heavily on rice-based products should also be aware of the potential for arsenic contamination. Rice plants are known to absorb arsenic from the soil and water, and brown rice, in particular, tends to have higher levels than white rice because arsenic concentrates in the bran layer. Because brown rice syrup is a concentrated product, it can contain higher levels of arsenic than whole grains of rice. For celiacs, whose diet often consists of many rice-based substitutes, this can increase overall exposure over time. While the FDA has stated current levels are not harmful in average diets, it's a factor to consider for those with high rice intake, and some studies have shown concerning levels in products containing brown rice syrup, especially infant formulas.

How to Ensure Your Brown Rice Syrup is Celiac Safe

The safest and most reliable method to ensure a product containing brown rice syrup is celiac safe is to look for a certified gluten-free logo. In the United States, this signifies that the product has been tested and verified to contain less than 20 parts per million of gluten, the threshold considered safe for celiacs. A simple "gluten-free" label is good, but a third-party certification provides the highest level of assurance. When a product lacks this certification, the only other option is to contact the manufacturer directly to inquire about their enzyme source and production processes.

Best Practices for Celiacs:

Look for certification: Always opt for products with a recognized "Certified Gluten-Free" logo. Do not assume all brown rice syrup is safe.
Verify enzyme source: If a product is not certified, contact the company and ask if they use gluten-free, fungus-based enzymes instead of barley enzymes.
Watch for cross-contamination: Ask if the product is processed on shared equipment with gluten-containing grains. A dedicated gluten-free facility is the safest.
Maintain dietary variety: To minimize arsenic exposure, do not rely solely on rice-based products. Include other gluten-free whole grains like quinoa, millet, and buckwheat in your diet.

Celiac-Safe Sweetener Alternatives

For those who prefer to avoid the risks associated with brown rice syrup, several naturally gluten-free alternatives are available. These can be used in baking, cooking, and as a topping with a bit of recipe modification:

Maple Syrup: A pure, natural sweetener from maple tree sap. Ensure it is pure and unflavored to avoid potential additives.
Agave Nectar: A sweeter alternative derived from the agave plant. It has a lower glycemic index than brown rice syrup.
Honey: A natural, animal-derived sweetener that is generally safe for celiacs unless cross-contaminated.
Molasses: A viscous syrup made from refined sugar cane or sugar beet, offering a distinct flavor.
Corn Syrup: A sweetener made from corn starch. Dark corn syrup, in particular, is noted as a viable alternative.

Conclusion: Celiac Safety Requires Due Diligence

Ultimately, whether brown rice syrup is celiac safe depends on the product. The presence of hidden gluten from barley-derived enzymes and the potential for cross-contamination means that caution is paramount. The non-negotiable rule for anyone with celiac disease is to only use products explicitly labeled as "Certified Gluten-Free." While brown rice itself is safe, the processed syrup version has too many variables to trust without verification. By understanding the risks and exercising proper due diligence, celiacs can enjoy safe sweet treats without compromising their health. For more detailed information on living a gluten-free lifestyle, consult the resources provided by the National Celiac Association.


Feature	Certified Gluten-Free Brown Rice Syrup	Uncertified Brown Rice Syrup
Enzyme Source	Guaranteed gluten-free (fungal or bacterial)	Unknown; could be barley-derived
Gluten Risk	Minimal; tested to be below 20 ppm	High; significant risk of hidden gluten
Cross-Contamination Risk	Very low; produced in certified facilities	High; potential from shared equipment
Arsenic Risk	Still present, as with all rice products; look for low-arsenic tested brands	Still present; also look for low-arsenic tested brands
Best for Celiacs?	Yes, with confidence.	No, not recommended.

Frequently Asked Questions

No, not all brown rice syrup is gluten-free. While brown rice is naturally free of gluten, some syrup is made using barley enzymes, which contain gluten.

To ensure brown rice syrup is celiac safe, you must purchase a product that is certified gluten-free by a reputable third-party organization.

Yes, cross-contamination is a significant risk. If the syrup is produced in a facility that also handles gluten-containing grains, gluten can be introduced into the product.

Celiacs often eat more rice-based foods, increasing their potential exposure to arsenic. Brown rice syrup can have higher levels of arsenic due to its concentration. Varying your grains is a good practice to minimize this risk.

Traditionally, enzymes from sprouted barley were used. Modern, celiac-safe manufacturing processes use enzymes derived from fungal or bacterial sources.

A 'gluten-free' label on brown rice syrup means the product contains less than 20 parts per million of gluten. A 'Certified Gluten-Free' logo provides the highest level of assurance, as it involves third-party verification.

Yes, several safe alternatives exist, including pure maple syrup, honey, agave nectar, and pure corn syrup.

It is unsafe to assume because the source of the enzymes used during production is often not listed on the ingredient label, making it impossible to know if barley was used.