What Is De-Glutenized Wheat Starch?

Understanding the Secret Behind Better Gluten-Free Baking

If you've spent any time researching gluten-free baking, you've probably come across the term "de-glutenized wheat starch." For some people, it can sound confusing, or even contradictory. After all, how can something be made from wheat and still be gluten-free?

The answer lies in understanding the difference between wheat and gluten, how de-glutenized wheat starch is produced, and why it plays such an important role in creating exceptional gluten-free baked goods.

Wheat vs. Gluten: Understanding the Difference

Many people use the terms wheat-free and gluten-free interchangeably, but they are not the same thing.

Wheat is a grain made up of several components, including starch, protein, fiber, and small amounts of fat. Gluten is a specific group of proteins found within wheat, barley, and rye.

In traditional flour, gluten proteins provide the elasticity and structure that give dough its strength and baked goods their characteristic chew.

Because gluten is only one part of the wheat kernel, it can be separated from the starch through specialized processing. This is what makes de-glutenized wheat starch possible.

How Is De-Glutenized Wheat Starch Made?

De-glutenized wheat starch begins with wheat flour. Through a carefully controlled washing and separation process, the gluten proteins are removed from the starch portion of the wheat.

The starch is then repeatedly tested to ensure gluten levels fall below the threshold established for gluten-free foods. In the United States and many other countries, products labeled gluten-free must contain less than 20 parts per million (ppm) of gluten.

The result is a purified wheat starch that retains many of the functional properties valued in baking.

How We Use It in Caputo Gluten-Free Flour

At Caputo, we believe gluten-free baking shouldn't mean compromising quality. That's why de-glutenized wheat starch is a foundational ingredient in our Gluten-Free Flour.

Without the right ingredients, gluten-free baked goods can be dense, dry, crumbly, or difficult to work with. Caputo combines de-glutenized wheat starch with a carefully selected blend of ingredients to create a flour that offers the structure, handling, and consistency.

Caputo Gluten-Free Flour also consistently tests at less than 5 ppm of gluten, significantly below the 20-ppm threshold required for gluten-free labeling. The result is a flour that meets rigorous gluten-free standards while delivering the performance needed for exceptional gluten-free pizza, bread, baked goods, and even pasta.

Explore more Caputo Gluten-Free recipes here

Gluten-Free Does Not Mean Wheat-Free

While de-glutenized wheat starch is considered safe for individuals following a gluten-free diet, it is still derived from wheat.

For this reason, products containing de-glutenized wheat starch are gluten-free but not wheat-free. Individuals with a wheat allergy should avoid products containing wheat-derived ingredients, even when they meet gluten-free standards.