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Gluten-free Ingredients

We offer a variety of gluten free ingredients produced by Briess Malt and Ingreidents.  Products offered include natural sweeteners, maltodextrins and reduced cook time grains (custom order). Dedicated milling and handling equipment assures that Briess gluten free natural sweeteners fall below the FDA proposed definition of 20 parts per million.

Please see the product list below.

Product Information Item # Characteristics
BriesSweet™ Brown Rice Solids 28DE 6418 Low conversion brown rice solids. Ideal for bulking, coating and spray drying. Crystallization control in ice cream, confections. Improves body, texture and chewiness in bars. Effective binder in formed and extruded bars. Increases viscosity, gloss and body in dressings. Available as USDA Certified Organic.
BriesSweet™ Brown Rice Syrup 45DE High Maltose 5971 High maltose brown rice syrup. Highly fermentable. Functional substitute for sucrose in dairy and baking when less sweetness is called for. Serves as replacement for malt extract when lower flavor and color are desired. Lingering sweetness for flavor masking. Available as USDA Certified Organic.
BriesSweet™ Tapioca Solids 28DE 6417 Low conversion tapioca syrup. Ideal for bulking, coating and spray drying. Crystallization control in ice cream, confections. Improves body, texture and chewiness in bars. Effective binder in formed and extruded bars. Increases viscosity, gloss and body in dressings. Available as USDA Certified Organic.
BriesSweet™ Tapioca Syrup 45DE High Maltose 6198 High maltose tapioca syrup. Highly fermentable. Functional substitute for sucrose in dairy and baking when less sweetness is called for. Serves as replacement for malt extract when lower flavor and color are desired. Linger sweetness for flavor masking.Available as USDA Certified Organic.
BriesSweet™ White Sorghum Syrup 45DE High Maltose 6142 Functions as a gluten-free malt extract substitute. High maltose white sorghum grain syrup. Highly fermentable. Functional substitute for sucrose in dairy and baking when less sweetness is called for. Serves as replacement for malt extract when lower flavor and color are desired. Linger sweetness for flavor masking.