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Hi There!

My gastroenterologist has asked me if I can find any of you helpful people
who might know for sure whether maltodextrin (is that the same as
dextrimaltose?) is always safe or needs to be investigated for its GF
status each time it appears in an ingredient list.  I do seem to remember
that in one of Bette Hagman's books she lists it as safe, but I cannot
locate the reference.

I will summarize any answers for the list.

Naomi in Atlanta