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I asked about this several years ago here at Celiac.com... and was told that "starch" inherently referred to "cornstarch" in the US market. I recall feeling flummox'd because anyone newly diagnosed with Celiac would have no clue that "starch" or "modified food starch" meant a non-gluten form of starch. Why, I posited, did they simply not call out the...- allergy
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New to this diagnosis
This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):
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By Scott Adams · Posted
This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.): -
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By Scott Adams · Posted
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Wheat flour is fortified with vitamins in the U.S. as a part of USDA policy. Gluten free facsimile products are not fortified. There is no government mandate for such. When you remove wheat flour by going gluten free, you may be removing a significant source of vitamins.
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