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Glucose (anhydrous powder)
Sugars · Gl

Glucose (anhydrous powder)

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Per 100 g

There is no measured nutrition data for this ingredient. A missing figure is not counted as zero; it does not enter the calculation at all.

Sources and method →
Gluten-free Year round · stored for winter GI 100

Let’s cook with it → Invent something with it

What it is for

They do more than sweeten: they bind moisture, raise the boiling point and produce colour and crust. A jam sets and keeps because of sugar.

Where it catches you out

Each sugar browns at its own temperature. Sucrose at 160 °C, the fructose in honey and molasses at 110 — anything with honey burns sooner.

The knack

Distinguish anhydrous glucose powder from glucose syrup; do not substitute by equal weight without the syrup’s solids content.

Storage and health

How to keep it, and who it suits.

Keeping it

Keep in an airtight container in a cool, dry, dark cupboard for 2 years.

Gluten-free

Glucose is highly purified; even when wheat-derived, the final sugar is considered gluten-free.

Glycaemic index

100 — glucose is taken as 100. Below 55 is low, 56–69 medium, 70 and above high. The number says nothing about portion: at the same index, twice the amount is twice the load.

Glucose is not a food on the scale, it is the scale: every glycaemic index value is calculated against it as 100.

Row in the table: Glucose is the reference food: GI 100 by definition

Atkinson et al., Am J Clin Nutr 2021

Same family

Sg Sugar SugarCaramelises at 160 °C Ho Honey HoneyFructose dominant · browns at 110 °C Mo Molasses MolassesReducing sugar · accelerates Maillard Ku Raisins (seedless) Raisins (seedless)79.3% carbohydrate · 299 kcal Kur Dried apricots (sulphured) Dried apricots (sulphured)62.6% carbohydrate · 241 kcal K2 Dried figs Dried figs63.9% carbohydrate · 249 kcal Kus Zante currants (dried) Zante currants (dried)77% carbohydrate · 290 kcal Up Grape pekmez Grape pekmez58.7% carbohydrate · 240 kcal Dp Mulberry pekmez Mulberry pekmez? Kec Carob pekmez Carob pekmez?