What is Gluten-Free Wheat Starch?
Gluten-free wheat starch is a powerful ingredient in gluten-free baking, as it allows for baked goods that are much closer in texture to their traditional counterparts, without the grittiness of other grains commonly used in gluten-free baking.
Gluten-free wheat starch can be used as a component in a gluten-free flour blend, or as a substitute for wheat starch in traditional recipes; however, it is not a substitute for regular flour on its own, as it lacks the structure-building gluten proteins.
Wheat starch comes from the endosperm portion of the wheat grain. Gluten-free wheat starch is made by washing away the gluten proteins to trace levels, leaving behind the starch. It is then tested to confirm the gluten content is below 20 ppm, the established standard for gluten-free foods1.
It is also sometimes referred to as Codex wheat starch, deglutinated wheat starch, or deglutenized wheat starch.
Important: wheat starch is not always gluten-free unless it has been specifically manufactured to ensure the gluten has been removed to trace levels. Always make sure wheat starch is labeled gluten-free before consuming it as a part of a gluten-free diet.
Gluten-free wheat starch is used as an ingredient in many gluten-free baked goods, especially in parts of Europe where it has been part of the diet of celiacs for decades. It is widely recognized as safe for most people with celiac disease or gluten intolerance, because the gluten proteins that trigger those sensitivities have been removed. Long-term studies have found no evidence of harm for celiac patients consuming gluten-free wheat starch as part of a gluten-free diet.
Our gluten-free wheat starch is imported from Europe, and the manufacturer uses no enzymes or other additives in the production process.
The gluten-free wheat starch used in our products is rigorously tested to ensure it meets FDA standards for gluten-free foods (less than 20 ppm gluten content). The manufacturer analyzes and certifies each batch using an external laboratory. Additionally, each batch we receive is tested by an independent ISO/IEC 17025 accredited laboratory in the United States, using the R5 Sandwich ELISA method.
Gluten-Free vs Wheat-Free
It’s important to note that “gluten-free” and “wheat-free” are not interchangeable terms. “Gluten-free” refers to the absence of gluten proteins, but a gluten-free product may still contain wheat, as in the case of gluten-free wheat starch.
Individuals with a wheat allergy should avoid gluten-free wheat starch, since it is still derived from wheat.
Products made with gluten-free wheat starch can be labeled as “gluten-free”, but major allergen statements such as those required by the FDA must indicate the presence of wheat (e.g., “Contains: Wheat”).
Footnotes
[1] 20 ppm is the widely adopted standard for gluten-free foods, including by the FDA in the United States, and Codex Alimentarius internationally. You can learn more about the rationale behind this threshold in this open letter published in 2011 by Dr. Alessio Fasano of the Center for Celiac Research.
As a celiac-owned business, we understand that food-related intolerances, allergies, and autoimmune disorders are personal, and serious. Our goal is to provide you with the information needed to make the best decision for yourself. Please note - this should not be considered medical advice, and is provided for informational purposes only. If you have questions about your specific case you should speak with your healthcare provider.