SPOTTING WHEAT-DERIVED INGREDIENTS

It can be confusing when you find a wheat-derived ingredient in a product that claims to be gluten free. This happens because: 

• Some wheat-derived ingredients – such as glucose, and caramel colour – are so highly processed that they’re suitable for a gluten-free diet.
• It is possible for a gluten-derived ingredient (that we would normally advise be avoided) to be present in a gluten-free product if the ingredient is diluted to a significant degree and the level of processing results in no gluten being detectable in the final product.

Some ingredients are so highly processed that even though a wheat source is indicated, they are suitable for a gluten-free diet. If you see these ‘exceptions’ on the list, it’s still okay for you to eat the product: 

• Wheat-derived glucose 
• Caramel colour (150) from wheat 
• Dextrose from wheat 
• Fructose (wheat) 
• Maltose (wheat) 
• Sorbitol (wheat) 
• Maltitol 965 (wheat) 
• Glucono delta-lactone 575 (wheat)
• Glutamate based flavours 620-625 (wheat)

Note: Manufacturers are not required to declare when glucose syrup is wheat-derived if detectable gluten levels in the glucose syrup do not exceed 20ppm. Coeliac Australia considers wheat-derived glucose to be suitable for the gluten-free diet.

We know living gluten free comes with changes and sometimes a lot of questions – share yours for some good advice from Penny.