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

Maryellen Durkot posted from the Jan/Feb issue of  Gluten Free Living:

>"There is one major conflict surrounding the gluten-free diet outside
>the US, which is about wheat starch (wheat with the gluten washed
>out). Some European countries permit wheat starch on the gluten-free
>diet, but it is not permitted here(US) or in Canada.  Therefore it is
>unlikely to be a problem for you.

Hello All,

I quote here to the whole group the gist of the email I sent personally
in answer to Maryellen's. The following words are verbatim from a
pamphlet sent by the Coeliac Society in the UK to its members.

"Wheat starch is produced from wheat flour by removing the
proteins including gluten. Years ago it was believed that all the
protein could be removed. It is now recognized that it is technically
impossible to remove all traces of protein and a small amount
remains.

There are two types of wheat starch:

1. Commercial wheat starch which is not pure enough to be
suitable for coeliacs.

2. Specially manufactured wheat starch which complies with the
International Gluten-free Standard (Codex Alimentarius) and can
safely be included in a gluten-free diet.

Wheat starch of this purity is expensive and it is most commonly
used in products specially manufactured for Coeliacs to provide
palatable and acceptable bread and flour substitutes."

For a long time now I have baked my own bread from a commercial
mix called Glutafin which I'm lucky enough in the UK to get free on
the National Health Service. It contains the pure wheat starch. I have
DH and react very quickly to wheat flour.  I have experienced no
reaction whatever to this product, and can only sing its praises. It
produces an excellent loaf which behaves in every way like
conventional white bread. (I have no connection whatever with
Glutafin or the company who manufacture it).

In the hope that this sheds a little more light.

Jeff in London, UK