<<Disclaimer: Verify this information before applying it to your situation.>> >Well, both are right. In Canada they use wheat starch in the icing sugar, >and in the US they use corn starch. So I guess Canadians should find someone >in the US to send them some. Also making one's own has been discussed here >in the past. Redpath Icing Sugar (from IGA) is gluten free. There are IGA's in Alberta, I don't know about the rest of Canada. Karen, Edmonton, Alberta, Canada [log in to unmask]