Tag: Wheat glucose

According to Healthline, starch is the predominant carbohydrate in wheat, accounting for over 90% of its total carb content. Yes, glucose can come from wheat, but not in its final, whole-grain form; it is a product of breaking down the wheat's complex starch molecules.

According to the National Celiac Association, the process used to produce glucose syrup renders the final product safe for those with celiac disease, even when derived from wheat. This fact is critical for navigating food labels and understanding ingredient safety for a gluten-free diet.

For those with celiac disease, even trace amounts of gluten can trigger an immune response that damages the small intestine. This critical fact emphasizes the importance of meticulously checking food labels, and is especially relevant to the question: Are red tulip mini eggs gluten free?