Hi, I've searched every health food store, supermarket and online for Australian preservative free Glucose Powder. Finally I found it at a chemist marketed as Glucodin. I phoned the manufacturers Valeant Pharmaceuticals in NSW to make sure the product is Australian and preservative free and they confirmed the powder is (the tablets contain tartaric acid to give it the lemon flavour). 

I also use dextrose (cheaper here at IGA than Big W). I use less dextrose than the quantity of sugar stated in the recipe. eg, today's was chocolate cupcakes (which I no longer 'ice' wtih dextrose 'icing sugar' cos it makes them too sweet ;) ), the recipe called for a cup and half of sugar. I used about 3/4 cup of dextrose. it does matter how much your taste buds have adjusted tho

If you definitely want Glucodin you can get it in Woolworths (not every Woolies though, but larger ones).  I just use dextrose.

And rice malt syrup is available in Coles.  http://www.glutenfreeshop.com.au/Pure-Harvest-Organic-Rice-Malt-Syrup-P2512.aspx  It's only about $3.90 so it's not much more exxy than golden syrup.  David says it is ok.

The other thing I've found that David says is ok is malt from Home Beer shops or sections.  Or David even said in normal quantities Nestle Malted Milk Powder is ok.  It tastes sweet to me and I've been using it on my porridge.  I'd like to use it in ice cream (or over ice cream) and yoghurt, and even in home made muesli bars.

Janine McCarthy wrote:Hi, I've searched every health food store, supermarket and online for Australian preservative free Glucose Powder. Finally I found it at a chemist marketed as Glucodin. I phoned the manufacturers Valeant Pharmaceuticals in NSW to make sure the product is Australian and preservative free and they confirmed the powder is (the tablets contain tartaric acid to give it the lemon flavour). 

The cheapest price I found is $4.99 per 325gm at Chemist Warehouse. Valeant said the chemist can also order it in larger quantities through their wholesalers. Hopefully that will be cheaper.

Now I need to know how much glucodin do I use in baking instead of sugar. Some of the recipes on the site use Dextrose but someone also mentioned that Dextrose has twice the caloric content of glucose, is that correct?

A few people also use a product called rice malt syrup but I've never heard of it, & would like to know more.

Hoping someone will tell me.

Best Wishes,

Newbie - Janine - 2 weeks into no sugar and loving it, but need some glucose treats I can bake for the kids (and occasionally for me).

Welcome Janine, the Rice Malt syrup is available in Coles, in the Health Food aisle, where you will find a lot of other interesting things, like Chia seeds, and Quinoa.  I buy the Brigalow brand of dextrose powder in Big W, it's quite cheap, and you can also get Clucose Syrup At Woollies or Coles, look in the aisle where they sell all the cake decorations. 

David recommended that you limit the Dextrose until after you have gone through the withdrawal periods, and then only in small amounts, as it does have the same calories as whole sugar, but is not as sweet.  Have you joined up to the Sweet Poison forum as well, (it's free).  There are lots of lovely helpful people out there that may be a similar situation to you, and we don't mind helping you out.  Explore both sites, if you have the time, as your questions may have already been answered elsewhere. 

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Silver Angel

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No probs, Janine, glad to be of help.

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Silver Angel

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