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Last month I asked a question about European baked goods & how they could be considered gluten free if they contained wheat starch. Sorry for the delay in summarizing the many responses I received.
"In Europe GF wheat starch is commonly added to GF foods to improve the taste or the texture. There is no zero tolerance like the US has. According to the CSA wheat starch is the by-product of wheat processing in which the carbohydrates (starch) are separated from the gluten (protein) in wheat flour by means of a complex process of washing, agitating, sieving, centrifugation and use of hydrocyclone, then drying. It is allowed in foods so long as the gluten level does not exceed 20 parts per million in total based on the food as sold or distributed to the consumer."
Some people said they get gluten-like reactions from washed wheat starch; others don't have any problems. You will have to decide for yourself if you want to eat those products or not. 
Mary in NH
*Please provide references to back up claims of a product being GF or not GF*
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