Using dextrose in a pastry glaze for pies

I am developing a pastry glaze for pies. Can I use dextrose instead of a dried glucose powder? The pastry glaze will be a dry blended powder with addition of water to be used in a sprayer. Can anyone recommend a suitable dry soluble sugar in a powder suitable for a pastry glaze?

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DEXTROSE and glucose powder is the same C6H12O6.