Wheat Starch Controversy

[aprilstreet]

As a newbie ( six weeks into a gluten-free diet and this is my first post!) I have moved to Sweden, where I'm really astonished about the range of gluten free foods. Truly amazing - at the Stockholm airport the coffee bar had a gluten-free torte. The supermarket has a special section with breads, pastries, etc. A friend of mine says it is a bit of a fad, as if Celiac disease or gluten sensitivity is the 'in' disease.

What I'd like to hear from forum members on is the wheat starch controversy. I know there have been some past posts about wheat starch, and I like to hear again from people in the know. A couple of important foods I really like have wheat starch in them, but are specifically labeled gluten free. The difference seems to be that some products, like the muesli I've found with buckwheat, millet and papaya, is labeled 'naturally gluten free' while other products that I love - crackers - are labeled only 'gluten free'.

Has anybody heard of a method to remove gluten from wheat to create wheat starch?

Thanks.

April in Gothenburg

[KaitiUSA]

In different countries it is different. Over here in the U.S &Canada it is NOT gluten free. I think in Europe and some other areas they consider wheat starch to be gluten free. I'm not sure why it is this way. There is no way I would touch something with wheat starch in it.

[frenchiemama]

Tarnalberry does a really good job of explaining this in a thread a little ways down:

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