Can Wheat Starch Be Gluten-Free? Understanding the Facts

November 13, 2025 •

3 min read

According to the Food and Drug Administration (FDA), a product labeled 'gluten-free' can contain an ingredient made from a gluten-containing grain, such as wheat starch, if it has been processed to remove gluten and the finished product contains less than 20 parts per million (ppm) of gluten. This means that while standard wheat starch is not gluten-free, a specially processed version of it can be, under strict conditions.

Quick Summary

Processed wheat starch can be made gluten-free by removing gluten proteins to meet regulated standards of less than 20 ppm. This makes it a potential ingredient in safe gluten-free products, though it remains a topic of debate within the celiac community and is not suitable for those with a wheat allergy.

Key Points

Processing is Key: Wheat starch can be made gluten-free through a special washing process that separates the starch from gluten proteins to meet regulated safety standards.
Regulatory Compliance: The FDA and Codex Alimentarius require that products labeled 'gluten-free' and containing wheat starch must contain less than 20 ppm of gluten.
Labeling Specifics: Products with gluten-free wheat starch must clearly state this on the label and include a note explaining the processing to meet FDA gluten-free requirements.
Not for Wheat Allergies: Gluten-free wheat starch is not suitable for individuals with a wheat allergy, as it is still derived from wheat.
Consumer Decision: The decision to consume products with gluten-free wheat starch is personal, and some sensitive individuals may choose to avoid it despite compliance with regulations.
Third-Party Certification: Looking for a third-party certification mark, like from GFCO, provides additional assurance of lower gluten levels and validated safety protocols.
Baking Benefits: Gluten-free wheat starch is prized by bakers for improving the texture and quality of gluten-free baked goods, making them more similar to their gluten-containing counterparts.

The Science of Gluten-Free Wheat Starch

Naturally, wheat starch contains gluten. However, it can be processed to remove the gluten protein to meet regulatory standards for 'gluten-free' products. This involves washing the wheat flour to separate the starch from the water-insoluble gluten. The resulting starch is then further purified and dried. The final product, often called "Codex wheat starch," must contain less than 20 parts per million (ppm) of gluten to be legally labeled as gluten-free.

The Purification Process

The production of gluten-free wheat starch primarily uses a multi-stage washing process to separate proteins and fibers from the starch. This meticulous process ensures residual gluten is below the 20 ppm limit. Some methods might also include chemical or enzymatic treatments. The finished product is rigorously tested using specific ELISA methods to confirm its low gluten content.

Modified Wheat Starch

Modified food starch can come from various sources. If it is derived from wheat in North America, it must be declared on the label (e.g., "modified wheat starch"). If properly processed for gluten removal and in a product labeled gluten-free, it is considered safe for most individuals with celiac disease. Products not labeled gluten-free should be avoided if they contain modified wheat starch.

Gluten-Free Wheat Starch vs. Naturally Gluten-Free Alternatives

Many consumers prefer naturally gluten-free starches. Here's a comparison:


Feature	Gluten-Free Wheat Starch	Potato Starch	Cornstarch
Source	Wheat grain	Potato tubers	Corn grain
Texture	Fine, powdery; offers a texture similar to traditional wheat flour in baked goods.	Large-grained; results in translucent, glossy sauces.	Very fine; provides effective thickening and binding.
Best For	Baked goods where a lighter texture is desired.	Thickening sauces and soups; binds water.	Thickening sauces, gravies, and desserts.
Considerations	Not for wheat allergies; some celiacs may react.	Can become gummy if overcooked.	Can have a noticeable taste if not cooked thoroughly.

Labeling and Certification

When a product labeled "gluten-free" contains wheat starch, US regulations require a statement indicating that the wheat has been processed to meet FDA gluten-free standards. The label must also declare "Contains: Wheat" due to its origin. This can be confusing, making careful label reading essential. Third-party certifications, such as from GFCO, offer additional assurance with stricter standards, often requiring less than 10 ppm of gluten.

Celiac Consensus

Products using Codex wheat starch have been consumed safely by many with celiac disease in Europe for years. Some studies using brands like Schär show no harm to celiac patients. However, a small number of people with celiac disease report sensitivity to gluten-free wheat starch, possibly due to other wheat components or individual factors. Organizations like Gluten Free Watchdog recommend caution and researching manufacturers.

Conclusion

Wheat starch can be gluten-free if specially processed to meet the <20 ppm standard and is in a clearly labeled product. It offers unique texture benefits in gluten-free baking. However, it is not suitable for those with a wheat allergy. For individuals with celiac disease, choosing products with gluten-free wheat starch is a personal decision, depending on trust in manufacturing and certification. Always read labels, look for certifications, and research manufacturers for dietary safety.

Additional Considerations

Wheat Allergy vs. Gluten Sensitivity: Gluten-free wheat starch is not safe for those with a wheat allergy.
Manufacturer Research: Contact companies about their sourcing and testing for wheat starch.
Testing Limitations: Be aware that testing methods may have slight variations.

Frequently Asked Questions

Wheat starch can be made gluten-free through a special manufacturing process that washes away gluten proteins, resulting in a product with less than 20 ppm of gluten, which meets the international standard for gluten-free.

For most individuals with celiac disease, gluten-free wheat starch is considered safe in products labeled "gluten-free." Studies have shown no harm to celiac patients, though a small percentage may experience sensitivity.

No, individuals with a wheat allergy should avoid wheat starch, even if it is labeled gluten-free, as it still contains other wheat components that can cause allergic reactions.

Gluten-free refers to the absence of gluten protein, while wheat-free means no components of wheat are present. A product with gluten-free wheat starch is gluten-free but not wheat-free.

Look for the "gluten-free" label. If wheat starch is listed, US labels must state that the wheat has been processed to meet FDA gluten-free requirements.

Modified food starch can be gluten-free. If it is from wheat, it must be labeled as such. If a product with modified wheat starch is labeled "gluten-free," it meets regulatory standards.

Yes, some advocacy groups note that gluten testing methods may not be perfect, particularly if hydrolytic enzymes were used during processing. They recommend manufacturers use specific testing methods like both sandwich and competitive R5 ELISAs.