<<Disclaimer: Verify this information before applying it to your situation.>> I have corresponded with a manager in one of the mills that makes Inulin. He tells me that while inulin is in lots of foods, it is only in high enough in concentration for commercial purification in chicory root and jerusalem artichoke. There is insufficient inulin in wheat to make it a source for extraction. He is aware of other mills that make inulin and all of them use chicory or jerusalem artichoke. He is unaware of anyone using wheat as a source, and explains it is not economically feasible to use it as a source. Therefore commercial inulin is not derived from cereal and can be considered gluten free. Thanks to staff at Orafti mills for the definitive answer, and to Sharon Z for digging out the initial contact there. Stephen Holland, M.D. *Support summarization of posts, reply to the SENDER not the Celiac List*