<<Disclaimer: Verify this information before applying it to your situation.>> Thank you to everyone who responded. It seems that I have asked a question that not only has been discussed before but that people have very definite opinions on. Here is the summary, but please don't shoot the messenger. Everyone should decide what is best for him/herself. Desiree Summary: In this country all the Celiac organizations are very conservative and their position is that this could have gluten in it. You have to make a personal decision as to whether this is ok or not because U.S. Celiac associations won't say it's ok. I would suggest you to go to this site: http://forums.delphi.com/n/main.asp?webtag=celiac&nav=messages many discussions are posted here regarding Odlums if it's safe for celiacs in Europe then it's also safe for celiacs in the US. US celiac organizations have scared US celiacs into thinking that Europeans, who have far more experience with CD than we do, are incompetant in treating celiacs. Gluten-free is Europe is a medical treatment and wheat starch has to meet strict standards, probably pharmaceutical stardard for purity and gluten content. In the US it's probably made by General Mill who can't keep Fruit Roll Ups from being containing gluten, although there is not gluten in the ingredients. In the European celiac community it is believed that a small ingestion of gluten at this level is inconsequential. In the American celiac community there is a zero tolerance for gluten. The international conference on Celiac, the U.S. and Canada, DO NOT recommend eating wheat starch. They say that there have not been enough studies done to assure their safety. Stay away from it. Wheat starch is not allowed for celiacs in all European countries. I think Scandinaiva, England and Ireland use it. I've been a celiac for 10 years and have been eating wheat starch based products all the time. I feel fine. About three years ago I deployed to England and met up with a few celians there. I eat some of their products that contained wheat starch and had no ill effects. Tritamyl flours are readlily available in pharmacists to UK coeliacs on prescription and generally available in supermarkets in Ireland where it is made. It is made to the same standard as other European products containing wheat starch for coeliacs and therefore considered safe by coeliac consultants and dieticians for all but the tiny minority of very sensitive coeliacs who possibly have other allergies. (Incidentally the debate about using products like this does not really feature in Europe where manufacturers have been producing G-F products for many years). It is wonderful flour to use especially for brown bread and scones and other recipes requiring a traditional 'strong' flour. In Ireland I have been told that it is the flour of choice for bakeries specializing in gluten-free products. Good luck with it. I , and my 82 year old coeliac mother and 11 year old son certainly would not be without it I will provide you with this site it talks about the wheat starch under the forbidden list #5. www.celiac.com/forbiden.html#ada_guidelnes