I thought I read in The Cake Bible.....the thing is corn syrup has h2o in it, unlike straight glucose. I thought it was about 1 T per c. ....that would throw off any sensitive recipe. And a recipe calliing for glucose is probably a non-sensitive recipe.
But if you made something like a flavoring syrup or then it's not a problem. I assume you follow....it depends upon the item being made.
In what recipe do you wish to make this substitution?
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum