<<Disclaimer: Verify this information before applying it to your situation.>> I have a scientific and personal dilemma with respect to the products that are offered on the website that imports Scandinavian baking mixes. Yes, I firmly believe that the mixes meet the Norwegian standards which also meet the European standards. In terms on whether or not these products are advisable for celiacs, I think that the UK celiac site sums things up pretty well, at least from a European perspective: http://www.coeliac.co.uk/glutenfree_living/eating_and_shopping/78.asp:"Codex wheat starch (the special washed wheat starch that has had the gluten removed to a level within the Codex standard) can be tolerated by the majority of people with coeliac disease, although these products will be labelled as containing wheat. Some people are more sensitive than others to this low level of gluten and have symptoms if they eat products containing Codex wheat starch. Those people who react to Codex wheat starch need to choose products labelled as both gluten and wheat free." There are a couple of studies from Finland that show long-term ingestion of products containing wheat starch is not harmful to celiacs: * http://tinyurl.com/2phb6m* <http://tinyurl.com/2phb6m> and <http://www.ncbi.nlm.nih.gov/pubmed/12622768?ordinalpos=1&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVAbstractPlus> *http://tinyurl.com/2mhsfv.* Although my left brain is totally happy with the science, the right brain would not buy or consume products containing wheat starch. Why eat wheat starch when I don't have to? There are lots of good things to eat that never contained gluten in the first place. What happens if a batch is accidentally defective? Has that ever happened before in the food industry? Besides, I am not sure that I consider beet fiber something I would like to find in my bread. I guess the Norwegian bread with beet fiber is miles better than the bamboo fiber and methylcellulose found in some US bread products. Neither of those two components is ever found naturally in human food. All of this gets down to a matter of personal choice at the end of the day, and we don't need to start flames on the topic. Some people will want this product and others won't. But the good news is that the bread is probably not going to hurt people. Vic-Sunnyvale, CA Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC