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

I'm new to all this and surprisingly have been doing ok with the diet.
I am curious though about why in Ireland wheat starch is in their
celiac-safe bread mixes while in the US, no wheat starch is allowed at
all.   Does it have something to do with how the wheat starch is made in
Europe compared with the US?  At the moment, I'm trying to stick to the
most stringent gluten free diet that I can and would like to know if I
can include some products from Ireland.

(I'm Irish and relatives have offered to send me some flour.  I've
declined for now until I find out if I can have it.)

Thank you.

Desiree