Gluten-free guide

Is modified food starch gluten-free? Usually, but check the source

Depends

Is Modified Food Starch gluten-free? Depends.

Usually corn, tapioca or potato. In the US, wheat starch must be declared as wheat; check the label or look for a gluten-free claim.

The full answer

Modified food starch is ordinary starch that has been treated with heat, acid or enzymes so it holds up in cooking, freezing and canned food. The modification doesn't add gluten. What matters is the plant it came from.

In the US most modified food starch is made from corn, followed by tapioca and potato, all naturally gluten-free. Wheat starch is also used. Because wheat is a major allergen, FDA rules require the label to say so, for example "modified food starch (wheat)" or a "Contains: wheat" line.

There's one gap. Meat, poultry and egg products are regulated by the USDA rather than the FDA, and there allergen labeling is voluntary. Most makers declare wheat anyway, but if a sausage or deli meat just says "modified food starch", contact the brand or choose one labeled gluten-free.

In the EU and Canada the source must be named when it is wheat or another gluten grain. A product labeled "gluten-free" in the US, EU or Canada must test under 20 ppm of gluten, whatever its starch came from.

What to look for on the label

"Modified corn starch", "modified tapioca starch" or "modified potato starch" are gluten-free
"Modified wheat starch" or a "Contains: wheat" statement means it came from wheat
A certified gluten-free logo, especially on USDA-regulated meat products