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Wheat starch is produced from wheat four by removing the proteins including gluten. Years ago it was believed that all the protein could be removed, It is now recognised that it is technically impossible to remove all traces of protein and a small amount remains.

There are two types of wheat starch:

Commercial wheat starch which is not pure enough to be suitable for Coeliacs.

Specially-manufactured wheat starch which complies with the lntemational Gluten-free Standard (Codex Ahmentarius) and can safely be included in the gluten-free diet.

Wheat starch of this purity is expensive and it is most commonly used in products specially-manufactured for Coeliacs, to provide palatable and acceptable bread and flour substitutes.

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WHEAT starch By-product of WHEAT processing. Cannot be guaranteed to be 100% gluten-free. Sometimes added to food items during processing. No form of WHEAT starch is considered appropriate for a zero tolerance level gluten-free diet in the United States and Canada. Codex WHEAT starch is considered gluten-free by some foreign governments. Gluten level must be 200ppm or less to be labeled as Codex WHEAT Starch [Europe].

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