Codex wheat starch
Coeliac disease is an autoimmune condition caused by an intolerance to gluten, a protein found in wheat, barley and rye. All people with coeliac disease are intolerant to gluten and therefore require a gluten free diet to help the small intestine recover and absorb nutrients from foods normally again.
A number of gluten free foods contain Codex wheat starch, or as sometimes referred to “Gluten-free wheat starch” which has had the gluten washed out to a trace level so it is considered safe for people with coeliac disease. These foods are gluten free but not wheat free. Some gluten free food manufacturers will use codex wheat starch in certain products to improve the taste and texture of the foods, for example in the production of gluten free breads and flour mixes. In order for these products containing Codex wheat starch to be labelled as ‘gluten free’ they need to comply with the threshold level of 20 parts per million (ppm) of gluten, as set out in the Codex Standard for gluten free foods.
People with coeliac disease can eat gluten-free foods (i.e. those that contain 20ppm gluten or less) in unlimited amounts. This includes products containing Codex wheat starch.. It is important to be aware that any food which contains wheat-based ingredients must also be labelled as ‘gluten free’ in order for it to be safe to eat.
A small number of particularly sensitive coeliacs may be advised to avoid products containing Codex wheat starch by their healthcare professional.
With the exception of Delishios, Pain au Chocolat and Waffles, all Schär gluten free products are wheat free and therefore do not contain codex wheat starch. By law, all products that contain wheat (including Codex wheat starch) must clearly state this within their ingredients lists.