<<Disclaimer: Verify this information before applying it to your situation.>>

     Hi!  My husband was recently diagnosed with Celiac and I have been
     trying hard to make his transition as easy as possible.  Below, I have
     attached an advertisement for gluten-free bread. It sounds pretty
     good, but one of the ingredients is wheat starch.  My question is, how
     is that possible? I thought wheat starch was bad.

     Also, anyone with some tips on helping my husband adjust to his new
     life, feel free to advise.   I'm somewhat at a loss and he's pretty
     depressed.  Reading this newsgroup and its archives has been very
     helpful.

     Thanks.

     Jennifer


     "Tritamyl Bread Mix

     The use of gluten-free Tritamyl bread mix couldn't be simpler. Just
     add the correct amount of water, stir and put in a loaf pan. Into the
     oven it goes, and out comes delicious bread, REAL BREAD, that can be
     sliced, toasted, used in every way the non-celiac world uses bread. It
     can be used to make croutons, bread crumbs, stuffing (oh, that
     wonderful Thanksgiving turkey is back!). It even can be used to make
     French toast for Sunday morning brunch!!

     Ingredients: Wheat Starch (Codex Alimentarius Quality), Milk Powder,
     Modified Maize Starch, Soya Flour, Whey Powder, Raising Agents
     (Glucono Delta Lactone, Sodium Bicarbonate), Salt, Anti-Caking Agent
     (Tri-Calcium Phosphate), Stabiliser (Methyl-Hydroxypropyl Cellulose),
     Vitamins (B1, B2, Niacin), Iron.

     Indications for use: Suitable for those coeliac disease and other
     allergies to cereal glutens, as well as Dermatitis Herpetiformis."