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dextrose (from dextrorotatory glucose) is found naturally in animal and plant tissue and derived synthetically from starch.
the dextrose gained from fruit or honey is of course gluten free.
from the Australian Coeliac Societies' site
(page: http://www.coeliac.com.au/interpreting-ingredients.html )
«Glucose, glucose syrup, caramel and similar ingredients have no detectable gluten, even if derived from wheat. New food labelling laws require food labels to list all ingredients derived from wheat, rye, barley and oats. This does not mean that all ingredients derived from these sources actually contain gluten. So, it is a legal requirement that the source be declared, but remember that ingredients derived from wheat that are gluten free are: dextrose, glucose and caramel colour »
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