What is Gluten-Free Wheat Starch?

Food starches are made by refining whole grains to remove their protein and fiber, leaving only the starch, or carbohydrate, portion of the grain. 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 only 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 Note: not all wheat starch is 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 and breads, especially in parts of Europe and Nordic countries where it has been part of the diet of celiacs for over 40 years.

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. Additionally, several 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.

 

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 fact that gluten proteins are not present, but may still contain wheat as in the case of gluten-free wheat starch.

Individuals with a specific allergy to wheat grain should therefore avoid gluten-free wheat starch, as 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 (i.e., “Contains: Wheat”).

 

How is it Tested for Gluten?

The gluten-free wheat starch used in our products is thoroughly tested to ensure it meets or exceeds FDA standards for gluten-free foods.

The manufacturer of our gluten-free wheat starch analyzes each batch through both in-house and external lab testing, using the R5 ELISA method.

Additionally, each batch of starch we receive is tested by an independent ISO/IEC 17025 accredited laboratory in the United States, using both the R5 Sandwich ELISA and R5 Competitive ELISA test methods.

The R5 Sandwich ELISA is the test method that is currently recognized by most regulatory agencies, including the FDA and Codex Alimentarius, and is widely considered the best commercially available testing method for gluten determination.

 


Footnotes

[1] 20 ppm is the widely-adopted standard for gluten-free foods, including by the FDA in the United States, and Codex Alimentarius in Europe. 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 at Massachusetts General Hospital.

 

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.