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>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
 
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