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>Since moving from Los Angeles to London a few months ago, I must comment
>on the amazing difference between gluten free "living" in this country.
>The most remarkable difference is the bread available here which is unlike
>any GF bread >available in the USA as it is made with (listed as the first
>ingredient) Wheat Starch, which complies with the CODEX ALIMENTARIUS
>standards for gluten free foods.

Hello,
I would like to comment on your London experience. The wheat starch is a
widely used product in Europe. However it is not totally glutenfree. The
flour is *washed* free of the gluten, but the process does leave trace
amounts of gluten. Depending on the country the allowable trace amounts,
considered negligible, are set by the food regulation commissions. Since
there are various levels of sensitivity, even trace amounts of gluten can
harm some people.
H. Schroeder