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Vegetable Starch: Another G-F Selection
by Becky Rider
After several decades now of research and education, the only other selection I have heard of is the category known as vegetable starch.
Each of these are also gluten free. The others include: carob bean, locust bean, cellulose, guar, gum arabic, gum acacia, gum tragacanth, xanthan. Vegetable starch is contained in staple foods such as potatoes, wheat (usually seen as vegetable sugars), corn and rice products. It is used in food processing as a thickening agent when dissolved in warm water to stiffen or as a gluing agent in processed foods. The most common usages would be in breads, pancakes, cereal, pastas, noodles and tortilla products. Sometimes it is also used in cream-based foods such as custards, pudding, soup, sauces and salad dressings. Therefore be careful, check your food ingredient labels and verify the source of your vegetable starch is from potato, rice or corn before eating that food product. ~Becky |
