Gluten Free Wheat Starch

Wheat starch is the starchy part of wheat grain. "Gluten-free wheat starch" is made by removing the gluten proteins from wheat flour, leaving behind the starch. This process allows people with gluten sensitivities to consume products made with wheat starch.

Manufacturers use wheat starch as a thickener and to improve the texture of foods. It helps create a smoother consistency in sauces, gravies, and baked goods. It is often found in gluten-free baked goods like bread, cakes, and crackers to provide structure and a desirable mouthfeel.

Wheat starch is generally recognized as safe (GRAS) by the FDA for use in food. It is a carbohydrate and provides energy. For individuals with celiac disease or non-celiac gluten sensitivity, even gluten-free wheat starch may cause adverse reactions due to trace amounts of gluten or cross-contamination. The Scientific Committee on Food (SCF), EFSA's predecessor, evaluated wheat starch and found no safety concerns.