<<Disclaimer: Verify this information before applying it to your situation.>>

At least one other European country uses purified wheat
starch as part of their GF - Denmark.  A company named
Finaks produces 1 kg packs of flours which we buy when over
there because they are so much better than the flours we
can get in the UK.  We haven't researched much further than
this (no need really) but we're over visiting the family in
July/August and we'll make a point of looking further into
the whole scene there again.

Incidentally, my wife, who is VERY sensitive to gluten does
not have reactions from purified wheat flour although she
does from very small amounts of "modifed starch".  I
suspect that she would be a good indicator as to whether
the modified starch was from wheat or a gf flour.  Her
trigger dose must be in the region of milligrams at most.
I do wonder whether those who have come up with a reaction
from purified wheat flour may be showing an additional
sensitivity beyond Coeliac (ie should one say to Coeliacs
"nothing not even purified flour from wheat etc" or should
one say "if you get a reaction stop using it"?).

Regards

David

David J Walland
University of Bristol Radiation Safety Officer
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Tel +44 (0)117 928 8323
Fax +44 (0)117 929 1209