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Could anyone please clarify the maltodextrin question?  Jax Peters Lowell
cites it consistently as a "no-no" (usually in conjunction with other
forbiddens such as modified food starch or malt flavoring) in her book
"Living Against the Grain" yet Bette Hagman specifically lists
"malto-dextrin" as being made from cornstarch in her book "More from the
Gluten Free Gourmet".  Both books bear the copyright date of 1995.  A
recent posting discusses maltodextrin and, honestly, just confused me
more.  The first part of the posting cites information with a 1988 date
(which is getting a bit dated for this type of information) and the
second part, I simply did not understand.  Please help.  Thanks.
 
Jane (confused in VA)
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