Modified starch

Modified starch is notable for gluten. Clear on FODMAPs, lactose, histamine, fructose, oligosaccharides, sorbitol, sucrose, tyramine, salicylate, nickel and oxalates.

Modified starch contains only low levels of gluten. Modified starch can be made from maize, potato, tapioca or wheat, and the label does not always say which. When it is wheat, the chemical modification leaves little or no intact protein - but the ingredient name alone cannot tell you the origin. What a label may promise is set by regulation and not by a recipe: 828/2014 allows "gluten-free" at or below 20 mg/kg, sets the conditions oats must meet, and admits wheat-derived ingredients in a gluten-free food provided the finished product stays under that ceiling. It measures nothing — it says what a food must meet to carry the claim, which is exactly what a food name cannot tell you. Amounts vary by brand and recipe, so always check the label of the exact product.