Written by Anne Lee, EdD, RDN, LD
Gluten-free wheat starch has been used in the production of gluten-free foods in Europe for many years and is becoming increasingly common in products sold in the United States. As more gluten-free flour blends, breads, pastries, and other baked goods incorporate this ingredient, many people with celiac disease are asking an important question: Why would a gluten-free product contain wheat?
The answer lies in understanding the difference between regular wheat ingredients and gluten-free wheat starch.
Not All Wheat Starch Is Gluten-Free
It is important to note that not all wheat starch is gluten-free. The ingredient discussed in this article is gluten-free wheat starch, which has been specially processed to remove gluten and must meet FDA requirements for gluten-free foods. Regular wheat starch and conventional wheat-based ingredients should not be assumed to be safe for people with celiac disease.
Why Use Gluten-Free Wheat Starch?
Manufacturers use gluten-free wheat starch because it provides many of the baking properties associated with traditional wheat-based products without contributing significant amounts of gluten. Gluten-free wheat starch adds the beautiful baking properties of regular wheat – but without the gluten. It allows baked products to be moister and form light airy cell structure that provides that flaky or crispness you think of in a croissant or baguette. It can also be used to thicken doughs or sauces to provide a creamy texture. In other words, these functional properties can improve the taste and texture of gluten-free products, helping them more closely resemble their conventional counterparts.
How Can Wheat Starch Be Gluten-Free?
From a regulatory perspective, the FDA allows wheat-derived ingredients to be used in foods labeled “gluten-free” provided the final product contains less than 20 parts per million (ppm) of gluten.
When a product contains gluten-free wheat starch, manufacturers must ensure the finished product meets gluten-free standards. In addition, because the ingredient is derived from wheat, the product must declare wheat as an allergen and include a statement like, “The wheat has been processed to allow this food to meet the Food and Drug Administration requirements for gluten-free foods”.
How Is Gluten-Free Wheat Starch Made?
Gluten-free wheat starch begins as regular wheat flour. Through a series of processing steps, the starch is separated from the gluten proteins.
The process generally works as follows:
- Wheat flour is mixed with water to form a dough.
- The dough is repeatedly washed and processed to separate the starch from the protein components.
- During this process, the gluten proteins are removed while the starch fraction is collected and further refined.
- The starch-rich liquid is then dried into a fine powder.
- The resulting wheat starch is tested to verify that it meets gluten-free standards before being used in gluten-free foods.
This process removes the vast majority of gluten-containing proteins while preserving the functional properties of the starch.
Is Gluten-Free Wheat Starch Safe for People With Celiac Disease?
Current evidence supports the safety of gluten-free wheat starch for most individuals with celiac disease when it is used in products that meet FDA gluten-free labeling requirements. However, some individuals may choose to avoid gluten-free wheat starch based on personal preference, prior experiences, or a desire to avoid wheat-derived ingredients altogether. Decisions about whether to include these products in a gluten-free diet should be made based on individual preferences and in consultation with a healthcare provider.
Individuals with a wheat allergy should avoid products containing gluten-free wheat starch. Although the gluten has been removed to levels that meet gluten-free standards, the ingredient is still derived from wheat and may trigger an allergic reaction in people with a wheat allergy.
