Our US portfolio contains three products made from gluten free wheat starch: our two croissants (Plain and Hazelnut), and the Pain au Chocolat.
Using Certified Gluten Free Wheat Starch provides an increased texture and taste that cannot be achieved with the standard gluten free flours and starches. The GF Wheat Starch also provides some elasticity to the dough to create a lighter, flaky texture - characteristics of a croissant.
To obtain gluten free wheat starch, the gluten protein is removed. During this process, the wheat is mixed with water. Since protein is not water soluble, and starch is, we are able to separate the two and extract the wheat starch only.
I'd like to assure you that at Schär all of our ingredients, even the packaging, is tested using Elisa R5 before going to consumers. We will not accept the wheat starch unless it is measured below 5ppm (standard is less than 20ppm). As always, we remain committed to the celiac and gluten sensitive community, and strive to provide the safest and highest quality products.