<<Disclaimer: Verify this information before applying it to your situation.>> Could anyone please clarify the maltodextrin question? Jax Peters Lowell cites it consistently as a "no-no" (usually in conjunction with other forbiddens such as modified food starch or malt flavoring) in her book "Living Against the Grain" yet Bette Hagman specifically lists "malto-dextrin" as being made from cornstarch in her book "More from the Gluten Free Gourmet". Both books bear the copyright date of 1995. A recent posting discusses maltodextrin and, honestly, just confused me more. The first part of the posting cites information with a 1988 date (which is getting a bit dated for this type of information) and the second part, I simply did not understand. Please help. Thanks. Jane (confused in VA) [log in to unmask]