Brown rice syrup may or may not be gluten-free, depending on how it has been manufactured. Although brown rice is naturally free of gluten, an enzyme is added to the rice to reduce it to syrup. Some companies use an enzyme derived from barley for this purpose. Barley, like wheat and rye, contains gluten, so any brown rice syrup that is made this way will contain gluten. Other companies may use a fungus-derived enzyme that is gluten-free. Unfortunately, this information, despite being important, is almost never shown on the product’s ingredients list.
Nutrition Facts
Brown rice syrup is essentially pure sugar. In a two-tablespoon serving, there are 150 calories, 26 grams of sugars and six grams of starch. Despite this, it has a glycemic index of 25, compared to white sugar at 65. Brown rice syrup is also a better source of nutrients. The same two-tablespoon serving provides 105mg of potassium and trace amounts of magnesium, zinc and manganese, as well as B vitamins. Overall, it’s a better alternative to table sugar.
Gluten-Free Alternatives
If you’re unable to get gluten-free brown rice syrup, molasses and dark corn syrup can serve as viable alternatives, with the latter being a far better source of vitamins and minerals. You may also wish to consider calling the manufacturer of your brown rice syrup and asking which enzymatic process they use. If it’s fungal, it’s safe.