Rice is gluten-free, but brown rice syrup is often made with barley enzymes — buy one labeled gluten-free.
Sometimes. Brown rice syrup is made by enzymatically breaking down brown rice starch into sugar. Rice is gluten-free, but the enzymes traditionally used are often barley-derived, and some brown rice syrup has tested with low gluten levels. Many brands now use non-barley enzymes and test to the FDA <20 ppm standard. Choose a brown rice syrup — or a product containing it — that is specifically labeled or certified gluten-free.
Brown rice syrup is a “yes, but check the label.” The rice is gluten-free — that part’s not in question. The catch is how the syrup is made: the enzymes that convert the rice starch into sugar are frequently derived from barley, and barley is a gluten grain.
Why Brown Rice Syrup Isn’t Automatically Gluten-Free
Brown rice syrup is made by using enzymes to break cooked brown rice starch down into sugars. Per FDA labeling rules, the gluten grains are wheat, barley, rye, and hybrids — rice is not one, but barley is. The enzymes traditionally used in this conversion are often barley-derived (barley malt enzymes), and because of that, some brown rice syrup has historically tested with low levels of gluten.
Cross-Contamination Risk
Manufacturing
Medium
- Barley-derived enzymes can leave trace gluten.
- Only labeled/certified GF products are verified <20 ppm.
- Non-barley-enzyme brands are gluten-free.
In Products
Medium
- Hidden sweetener in bars, cereals, candies, “no sugar” snacks.
- The finished product’s GF label is what matters.
- Don’t assume from “brown rice syrup” on the ingredient line.
Home
Low
- A bottle labeled gluten-free is safe.
- Unlabeled syrup is unverified — choose the GF one.
Brown Rice Syrup — GF Status
- Brown rice syrup labeled “gluten-free” / certified (<20 ppm) — gluten-free
- Brown rice syrup made with non-barley enzymes (labeled) — gluten-free
- Brown rice syrup with no gluten-free label — unverified; barley-enzyme risk
- Bars/cereals sweetened with brown rice syrup, GF-labeled — gluten-free
- Plain rice / rice flour — gluten-free (different from the syrup)
What to Look For — Or Avoid
- An explicit “gluten-free” or certified label on the syrup
- The finished product (bar/cereal) labeled gluten-free
- Brands stating non-barley enzymes / <20 ppm testing
- Unlabeled brown rice syrup (possible barley enzymes)
- Assuming “rice syrup = gluten-free” without a label
- Hidden brown rice syrup in snacks with no GF claim
Frequently Asked Questions
Is brown rice syrup gluten-free?
Sometimes. Rice is gluten-free, but brown rice syrup is often made using barley-derived enzymes, and some has tested with low gluten levels. Choose a brown rice syrup specifically labeled or certified gluten-free (FDA <20 ppm) to be celiac-safe.
Why isn’t brown rice syrup automatically gluten-free if rice is?
Because the syrup is produced by converting rice starch with enzymes, and those enzymes are traditionally derived from barley. Barley is a gluten grain, and residual barley protein has led some brown rice syrup to test with low gluten levels.
How do I find gluten-free brown rice syrup?
Look for an explicit “gluten-free” or certified label on the bottle, or a brand statement that it uses non-barley enzymes and tests to the FDA <20 ppm standard. Do not assume it is gluten-free just because it is rice-based.
Is brown rice syrup in granola bars gluten-free?
It depends on the finished product. Brown rice syrup is a common hidden sweetener in bars, cereals, and “no refined sugar” snacks. Check whether the finished product is labeled gluten-free rather than relying on the ingredient line alone.
Is brown rice syrup the same as rice or rice flour for gluten?
No. Plain rice and rice flour are straightforwardly gluten-free. Brown rice syrup is different because of the barley-enzyme processing step, which is why it needs a gluten-free label to be confirmed safe.
Can people with celiac disease use brown rice syrup?
Yes, if it is specifically labeled or certified gluten-free. A brown rice syrup tested to the FDA <20 ppm standard is celiac-safe; an unlabeled syrup that may use barley enzymes is not verified and should be avoided.