<<Disclaimer: Verify this information before applying it to your situation.>> In light of the ongoing discussion on this matter I would like to repost something I sent last year on the topic with a few additions. There are quite a few new faces on the list since I wrote this so forgive me those of you who have read it before. In Australia food labelling for Gluten is now under control and in 1994 our National Food Authority endorsed by the Coeliac Society of Australia, the Australian Gastroenterology Institute and the Dietitians Association of Australia published the mandatory guidelines for food sold as Gluten Free. Prior to this ruling, food could be sold as GF which contained less than 0.03%, which I gather is the International standard. The lead-in period for the new guidelines was one year. Incidentally, our National Food Authority is a federal government organisation responsible for developing national food standards. Changes to the Australian Food Standards Code require that: Food labelled as "gluten free' must not contain any detectable gluten. Foods labelled as 'low gluten' must not contain more than 0.02% gluten. A panel providing nutrition information is required if a food is described as being a gluten free or low gluten food.(This includes information on Energy, Protein, Fat, Carbohydrates, Gluten, Sodium and Potassium, per serve and per 100grams). Slowly but surely we are getting there. STARCH has to be the next thing to be accurately defined, until then,we coeliacs are forced to avoid any product sold here with starch as a listed ingredient, unless it is more closely defined. At least in the US starch is corn starch, that is one thing you have over us here and the Canadians too. I hope this helps a little, Richard Lockley, Melbourne.