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>I was under the impression that wheat starch was gluten-free. Is this true?

Nancy, attitudes on the acceptability of wheat starch for a gluten free diet
differ dramatically between various celiac groups. It is my understanding that
in the UK, a specific type of wheat starch with low gluten content is allowable
by the UK celiac society, and many celiacs report that they tolerate eating it
very well.

Most celiac groups in the US recommend avoiding wheat starch.  I have heard
several reasons for this (I am reporting these reasons, not necessarily
promoting them) -

1) It is impossible to judge the damage which you may be doing to your
intestines (and other parts of your body) by your own reaction to a
gluten-containing food.  Some people have few or no symptoms to eating
full-gluten wheat, but are still damaging themselves
2) The gluten content of wheat starch varies, and at least some of it could be
high enough to hurt you
3) Substitutes for wheat starch as an ingredient exist, so why not use them?

I have not read any research on this topic, but it probably exists. Perhaps
others can comment.

Bill Elkus
Los Angeles, Calif.