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Does anyone have an answer to these questions?

(1)  If the diagnosis of celiac is unconfirmed and between wheat allergy
and celiac, would eating wheat starch help determine if it is the wheat
or the gluten that is the problem?

(2)  If wheat starch can be made safely in European countries, why can't
it be made here?  Could it be refined further to filter out the
offending elements?  Does anyone know where to order it in the U.S.?
Could it be further mixed with rice, tapioca, pototo flours (for
example) to come up with something more like the "real thing"?

Please reply to me personally.  If enough people are interested in any
replies I receive, I will post.  Thanks, Sally