<<Disclaimer: Verify this information before applying it to your situation.>> Below are the responses I received on wheat starch. Bottom line - avoid it! Thanks to all who responded. Chris Silker Plymouth MN You might want to check out the English celiac mail group that was mentioned this week. (http://www.coeliac.co.uk) They explain that wheat starch can never be totally gf and some of their celiacs can not use it, I guess the non- sensitive ones do use it. From Dr. Murray: I was intrigued by your post on wheat starch. I have practiced medicine in both Ireland and the US and looked after celiacs in both places. wheat starch has been considered of limits here but was permitted in Ireland( then). I have been impressed at how much better off patients are without it. There have been some studies done on wheat starch that suggest it is not safe for many celiacs and that is the reason I ask my patients to very much avoid it. Here in Milwaukee one of the major hospital follows the "Mayo Clinic guidelines" & tells new celiac patients that they are allowed to eat Kellogg's Rice Crispies, Corn Flakes & other cereals with malt flavoring. The good news is they refer them to our group as well. Needless to say, most of the patients are not happy when I get to tell them that those cereals are not considered g.f. A member who was diagnosed at Mayo a couple of years ago got the same info--so more than one place has a old book. Definitely a need for better education of dietitians at that level. This may be a bit off topic, but I have a couple of Far Eastern and Indian cookery books that contain instructions for preparing wheat gluten balls, which are fried and served up as a delicacy. Lethal for you, of course! The point is, however, that it is perfectly possible to separate wheat starch from wheat gluten, just by washing out in cold water. Now, I'm not the celiac sufferer here (I'm monitoring the list for a friend), but, even though separation seems theoretically possible (just like you can wash the starch out of grated potato), I would NEVER trust such a product. It's in the nature of industrial separations of this type that traces will still remain of the original mixture. And domestic separations (kitchen sink) just aren't that effective at all. Speaking as a baker, son of a baker, etc., I have to say that European wheat has a far lower gluten content than US/Canadian wheat, which may underly the reasoning above. My dad nearly chucked it in when he could no longer get Canadian wheat for his Vienna bread. Only to say that Italian Celiac Association consider the wheat starch absolutely not safe! Ordinary commercial wheat starch is not gluten-free. The European groups only allow specially purified wheat starch. See the UK Society pages at http://www.coeliac.co.uk