<<Disclaimer: Verify this information before applying it to your situation.>> On Mon, 10 Apr 1995, Ernest Lane wrote: >From reading this list, I'm aware the use of wheat starch is not recommended. > Old Windmill produces "gluten free bread and baking mix" that contains > "gluten free wheat starch" and makes a loaf of bread that in looks and > texture resembles the real thing. They claim the gluten content is so low > it can not be measured. Do many people use this product? An acquaintance > who has an extremely sensitive case of dermatitis herpetiformis has used > this and shown no reaction. Although I have not heard of that product, that would make sense if a statement I heard is true. SOmeone once informed me that other grains like corn, millet etc also have gluten, but much, much, much less than wheat, barley, rye or oats. If I eat too much corn, or if I consume a product containing corn oil or corn syrup I have a reaction as if I've had gluten. I would be interested to hear if others have heard the same, or have any of the same problems. Sincerely, Kristine Penner