<<Disclaimer: Verify this information before applying it to your situation.>> When I read Wendy's summary that said many people can't tolerate xanthan gum, guar gum and tapioca starch I remembered something I heard recently. A few weeks ago, I was listening to a University of WA scientist talking about genetically modified foods vs poisonous foods. He said the plant from which tapioca starch is derived has some parts that are toxic. I can't remember exactly which parts, perhaps the leaves or skin??? Anyway, he said that the tapioca is toxic if not processed properly. It makes me wonder if some of those toxins may be found in tapioca starch even if properly processed. If so, then that may explain at least one reason (besides guar gum & xanthan gum) many people have trouble with GF baked goods. Many GF baked goods contain tapioca starch. I've used tapioca pearls to make stewed beef. It was delicious, but I got a belly ache after eating it the second time. I thought it was perhaps because the dishes were too rich & beefy. But now, thanks to Wendy's summary, I'm beginning to suspect that it could have been the tapioca. So I may try those dishes thickened next time with a little corn starch instead, which has never bothered me. ~Valerie in Tacoma *Support summarization of posts, reply to the SENDER not the CELIAC List*