Gluten-Free Wheat Starch: What It Is and Why It Matters

"Wheat starch is the part of the wheat grain that primarily contains carbohydrates. Naturally, it carries trace amounts of gluten proteins. However, when wheat starch is processed carefully, through multiple washing and separation stages, the gluten can be almost completely removed. The result is gluten-free wheat starch, a product that retains the functionality of wheat starch while meeting strict international safety standards for gluten-free foods."

"One of the best examples comes from Caputo, a trusted Italian flour miller with over a century of expertise. Their Caputo Gluten-Free Flour, made with deglutinated wheat starch, has quickly become a favorite among both home bakers and professional chefs. Caputo uses a meticulous process that involves water-based washing, low-temperature drying, and repeated separations until residual gluten is nearly undetectable. The end product consistently tests well below the FDA and international threshold of 20 parts per million (ppm) for gluten, often far lower."

"The U.S. Food and Drug Administration (FDA) allows foods made with gluten-free wheat starch to be labeled as gluten-free as long as they meet the 20 ppm threshold and include the correct labeling. Packages must state that the wheat has been processed to meet FDA gluten-free requirements. Caputo goes above and beyond by: Testing every batch with the ELISA method in certified labs. Following a preventive control plan, verified by third-party auditors. Maintaining a dedicated gluten-free facility with certifications like FSSC 2"

Gluten-free wheat starch is produced by extracting the carbohydrate portion of wheat grain and removing most gluten proteins through extensive washing and separation. The processing uses water-based washing, low-temperature drying, and repeated separations to reduce residual gluten to levels well below the 20 ppm regulatory threshold. The U.S. FDA permits labeling of foods made with gluten-free wheat starch when products meet the 20 ppm limit and carry required labeling. Manufacturers can verify gluten levels using ELISA testing in certified laboratories, implement preventive control plans audited by third parties, and operate dedicated certified gluten-free facilities.

Read at Gluten Free & More