<<Disclaimer: Verify this information before applying it to your situation.>> Hi everyone, I sent a message to the list some time ago asking if anyone, particularly other Australians, had heard of wheat-based glucose syrup being used in Australia. I received 4 responses - thanks very much to those who responded. The answers really surprised me, but do explain some of my "phantom" reactions to different foods. The responses are summarised below: 1) Be aware that Cadbury's also use a wheat based glucose-syrup. I got caught very badly last year (worst reaction I had ever had) . It took a few phone calls to Cadbury's, but they confirmed they use a wheat based glucose syrup. (Cadbury's make chocolates here in Oz) 2) 1 person's mother was told that in Australia wheat-based glucose syrup is used, and has been avoiding virtually all Australian sweets ever since - Whitmans chocolates are ok though - they being from the States and made with corn syrup. 3) "When i was in Australia for 6 months, i went to a dietician who was associated with the celiac support group. i was told that anything containing glucose or glucose syrup was wheat derived and not allowed. this was obviously very different than what i was used to here in the u.s" 4) 1 person from Norway included his comments: "I cannot give you any info on this, but I am very interrested. The reason is that I taught I had a reaction to almonds. I fancy marispan (spelling?) and occasionally eat quite a bit. I lately have got this 'dunk-dunk' reaction around my lower right rib after eating. The marsipan contains: guessed it ...? almonds, sugar and glucose. I have no diagnosis, but is as best managed GF. The common GF breadmixes here are made with wheatstarch (max 0.3%gluten), and it gives me the same kind of 'dunk-dunk' reaction. Not on the menu anymore. I guess I will have to make my own marsipan." Thanks again! Jo-Anne Coleman email: [log in to unmask]