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

Vance noted that Scott Adams' site said:

>****Maltodextrin is prepared as a white powder or concentrated solution
>by partial hydrolysis of corn starch or potato starch with safe and suitable
>acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA,
>must be (per FDA regulation) made from corn or potato.

I caution you to understand that USA maltodextrin must be derived from
corn or potato, but the enzyme process still might involve the use of
barley.

I received the following info from a food chemist:
Dextrins are made by 2 methods, 1. a physical method using heat
and 2. an enzymatic method using amylases.  The source for amylases in
industry is malted barley or wheat.  Maltodextrins are made by a
combination of the two methods.

Also, celiacs do have and use GF food sources outside of the US, wherein
the FDA regs might not apply.

Joanne Hameister