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Not exactly true. Well prepared wheat starch contains negligible gluten
and should be fine for most celiacs. It also seems to perform better in
many of the gluten-free recipes compared with maize or potato starch. The
problem is that it requires testing before being declared as gluten-free
under the food requlations. Especially some generic brands of wheat
starch (called "cornflour" here in Australia) often contain high levele
of gluten, while the mainstream reputable brands are usually OK as many
of the companies test.
 
John Skerritt