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Wheat starch is a confusing ingredient for gluten-free eaters. Wheat contains gluten, so people with coeliac disease or gluten sensitivity are advised to avoid it. However, wheat starch can be processed to remove gluten proteins, making it safe for coeliacs. This processed form of wheat starch is often labelled as gluten-free wheat starch or codex wheat starch. In Australia, strict gluten-free labelling requirements mandate that products labelled as gluten-free must contain no detectable gluten. As a result, gluten-free wheat starch is not used in products sold as gluten-free in Australia. Nevertheless, those with wheat allergies or coeliac disease should carefully read ingredient labels, as some gluten-free products from overseas may contain gluten-free wheat starch.
| Characteristics | Values |
|---|---|
| Gluten-free wheat starch | Codex wheat starch or gluten-free wheat starch |
| Gluten-free labelling in Australia | Products labelled as "gluten-free" must have "no detectable gluten" |
| Gluten-free threshold | 20 parts per million (ppm) or 0.003% |
| Coeliac disease prevalence in Australia | 1 in 100 Australians |
| Coeliac disease symptoms | Inflammation and damage to the small intestine, resulting in improper nutrient absorption |
| Wheat starch properties | Soft, white powder used as a thickening agent in cooking and baking |
| Wheat starch production process | Additional processing of wheat grain to remove gluten proteins, resulting in a fine powdery starch |
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What You'll Learn
Gluten-free wheat starch is allowed in Australia
Wheat starch is a soft, white powder used in cooking and baking. It is made from the processed endosperm of the wheat grain, undergoing extra processing to remove gluten proteins and other substances, leaving it almost devoid of nutrition. This process involves dissolving the water-soluble starch and then evaporating the water. While the gluten proteins are removed, traces of gluten may still be present, depending on the extent of washing and processing.
In Australia, you are unlikely to find gluten-free wheat starch in products sold as gluten-free. This is because the allowable gluten limit in Australia is very low, and it is challenging to completely eliminate gluten from wheat starch. However, if you purchase gluten-free products online from overseas, you may encounter gluten-free wheat starch. For example, the European brand Schär uses gluten-free wheat starch in its products, clearly indicating that they are not suitable for individuals with wheat allergies.
It is important to distinguish between "gluten-free" and "wheat-free" labels. While most gluten-free foods are safe for those with wheat allergies, it is not always the case. Gluten-free wheat starch, despite containing wheat, can be safe for people with coeliac disease due to the removal of gluten proteins. However, individuals with a wheat allergy may still react negatively to the presence of wheat, even without the gluten. Therefore, those with wheat allergies should avoid gluten-free wheat starch and carefully read ingredient labels, looking for terms like "wheat starch" or "starch (from wheat)".
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Gluten-free wheat starch is safe for coeliacs
In Australia, strict gluten-free labelling requirements dictate that products labelled as "gluten-free" must contain "no detectable gluten". This means that gluten-free wheat starch, which is widely used in Europe, is not used in products sold as gluten-free in Australia. However, if you purchase gluten-free products online from overseas, it is important to be aware of this ingredient.
Gluten-free wheat starch is a specially produced ingredient where the gluten has been removed to a trace level. It is used to improve the quality and texture of gluten-free products. While it is generally considered safe for people with coeliac disease, there are varying views on this. Coeliac UK states that foods containing wheat starch that are labelled gluten-free are suitable for all people with coeliac disease. This is because the Codex standard for labelling gluten-free foods has been lowered to 20 ppm, which was previously a level that people with coeliac disease could not always tolerate.
However, Gluten Free Watchdog, an independent gluten testing program, recommends that individuals with coeliac disease avoid products containing wheat starch. They advise that if you choose to consume gluten-free foods made with wheat starch, you should select products where the manufacturer and/or supplier have tested the wheat starch for gluten using both the sandwich and competitive R5 ELISAs.
In the United States, foods labelled as gluten-free that contain wheat starch must also include the statement: "The wheat has been processed to allow this food to meet the Food and Drug Administration requirements for gluten-free foods." This highlights that while gluten-free wheat starch may be safe for coeliacs, it is not a naturally gluten-free ingredient and requires processing to remove the gluten.
In summary, while gluten-free wheat starch is generally considered safe for people with coeliac disease, it is important to be aware of the varying views and recommendations. If you have coeliac disease, it is always best to consult with a medical professional and refer to trusted resources, such as Coeliac Australia, for the most up-to-date and accurate information on safe ingredients.
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Gluten-free wheat starch is used to thicken sauces
In Australia, strict gluten-free labelling requirements dictate that products labelled as "gluten-free" must contain "no detectable gluten". This means that products containing gluten-free wheat starch cannot be labelled as gluten-free in Australia. Gluten-free wheat starch may still contain wheat, and is therefore not safe for people with wheat allergies.
If you are looking for gluten-free alternatives to thicken sauces, there are several options available. Corn starch, for example, is a popular gluten-free alternative, although it does not mix well with acidic ingredients such as sour cream or wine. It also loses its thickening potency when mixed with acidic liquids. Corn starch is also not ideal if you want to freeze your sauce. To use corn starch, mix it with cold water first before adding it to your sauce.
Arrowroot powder is another gluten-free alternative. It has a more neutral flavour than corn starch, and can be mixed with acidic ingredients. Arrowroot powder is also a good option if you want to freeze your sauce. However, arrowroot powder is usually pricier than corn starch, and it is not a good thickener for dairy-based sauces.
Tapioca starch is another gluten-free thickening agent. It has a sweet flavour, making it a good option for fruit pies and non-dairy sauces. It also works quickly, so it is a good choice if you want to thicken your sauce just before serving.
Potato starch is a gluten-free thickening agent that is ideal for savoury sauces and gravies that do not need to be boiled for a long time. However, overheating a sauce thickened with potato starch will thin it out. Like corn starch, potato starch must be dissolved in water before being added to the sauce.
Other gluten-free thickening agents include chickpea flour, xanthan gum, and potato flour.
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Gluten-free products may contain traces of gluten
In Australia, strict gluten-free labelling requirements dictate that products labelled as "gluten-free" must contain "no detectable gluten", meaning that gluten-free products sold in Australia do not contain wheat starch. However, this is not the case everywhere, and it is important to be aware of this when buying gluten-free products online from overseas.
In other countries, gluten-free wheat starch is sometimes used in products labelled as gluten-free. This is because, while starch is not meant to contain wheat protein, it is very difficult to completely separate the two, and some wheat protein could remain. This means that such products are not safe for people with wheat allergies.
In Australia, products that are labelled as wheat-free may still contain spelt, rye, or barley-based ingredients that are not gluten-free. Therefore, it is important to refer to the product's ingredient list to confirm if something is gluten-free.
Additionally, some products may be contaminated with gluten during the manufacturing process. This may occur when a product is "produced in a facility that manufactures wheat" or "produced on equipment that manufactures wheat". In these cases, the manufacturer may voluntarily include a warning on the packaging stating that the product "may contain traces of wheat".
It is important to note that these warnings are not required by law, and the use of unnecessary warning statements may result in the food being unnecessarily avoided by those with gluten intolerances. When encountering these warnings, it is recommended to contact the manufacturing company for more information to determine the relative risk of gluten contamination.
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$21.79
Gluten-free does not always mean wheat-free
Gluten is a protein found in wheat, rye, barley, and oats. It is also found in other grains, including spelt. In Australia, products labelled as "gluten-free" must contain "no detectable gluten", which means there can be no more than a minuscule amount of gluten, i.e., less than 0.003%.
However, this does not mean that gluten-free products are always wheat-free. While wheat starch does not contain wheat protein (gluten), it is challenging to entirely separate the two components. Some wheat protein could remain in the starch, making it unsafe for people with wheat allergies.
In Australia and New Zealand, strict gluten-free labelling requirements mean that gluten-free products will not contain wheat starch. However, if you buy gluten-free products online from overseas, they may contain wheat starch, and it is important to read the ingredient labels carefully.
It is important to note that a wheat allergy is different from coeliac disease or gluten intolerance. Coeliac disease is an autoimmune response triggered by gluten, which causes damage to the small intestine and affects 1 in 100 Australians. A wheat allergy, on the other hand, may include skin irritations, rashes, hives, nasal congestion, and digestive tract issues. While those with a wheat allergy should avoid all wheat products, they may still be able to consume other gluten-containing grains.
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Frequently asked questions
Gluten is a protein found in wheat grains.
Wheat starch is a soft, white powder used in cooking and baking. It is made from the processed endosperm of the wheat grain.
Wheat starch can be gluten-free, but only if it is labelled as such. In Australia, strict gluten-free labelling requirements mean that products labelled as "gluten-free" must contain no detectable gluten. Therefore, you won't find gluten-free wheat starch in products sold as gluten-free in Australia.
Wheat starch that is labelled as gluten-free and has had the gluten washed out to a trace level is considered safe for people with coeliac disease. However, it is important to note that tiny amounts of gluten can be enough to damage the intestinal lining of people with coeliac disease.
Gluten is found in wheat, rye, barley, and oats.
