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Can a gluten-free flour contain deglutenised wheat? Yes. “Gluten-free” does not necessarily mean that a product is made only from cereals that are naturally gluten-free.

Some gluten-free foods may contain wheat-derived ingredients that have been specially processed to reduce their gluten content. A common example is deglutenised wheat starch.

What does “deglutenised wheat” mean?

Wheat naturally contains gluten. Through specific industrial processes, however, wheat-derived ingredients can be produced in which the gluten content is greatly reduced.

In deglutenised wheat starch, the aim is to separate as much as possible of the gluten-containing protein fraction from the starch fraction.

For this reason, an ingredient can come from wheat and still be used in a food labelled gluten-free, provided that the final product complies with the applicable limits.

How much gluten can a product labelled “gluten-free” contain?

In the European Union, the statement “gluten-free” may only be used when the food sold to the final consumer contains no more than 20 mg/kg of gluten.

This means that a product may legally be labelled gluten-free even if it contains an ingredient derived from wheat, as long as the final gluten content remains within that limit.

Is deglutenised wheat suitable for people with coeliac disease?

The Italian Coeliac Association distinguishes between ordinary wheat starch and deglutenised wheat starch. The latter may be used in products suitable for people with coeliac disease when the final gluten content is below the limit allowed for the “gluten-free” claim.

This does not mean that every wheat-derived ingredient is automatically suitable: the label of the finished product must always be checked.

Are “gluten-free” and “wheat-free” the same thing?

No. They are different statements.

Gluten-free refers to compliance with the legal gluten limit.

Wheat-free means that the product contains no ingredients derived from wheat.

This distinction matters especially for people who must avoid wheat for reasons other than coeliac disease, such as wheat allergy. In that case, the gluten-free label alone is not enough to establish whether the product is suitable.

How can you tell whether a blend contains deglutenised wheat?

Check the ingredient list. If a wheat-derived ingredient is present, it must be declared on the label according to allergen-labelling rules.

You may see wording such as “deglutenised wheat starch” or equivalent terms. That is why it is useful to read the full ingredient list rather than stopping at the “gluten-free” claim on the front of the pack.

Why do some gluten-free blends use it?

Deglutenised wheat starch can help achieve a texture closer to that of traditional doughs, especially in baked products.

Other producers choose a different route: building dough structure with naturally gluten-free flours combined in different proportions.

What is Mulino Marello’s choice?

Mulino Marello gluten-free blends are made with naturally gluten-free flours such as rice, corn, sorghum and buckwheat.

They contain no added starches, gums, thickeners or added sugars. The structure of each blend therefore comes from the balance between different flours, not from added deglutenised wheat starch.

To learn more, read Why choose natural gluten-free flours.

Does wheat always contain gluten?

Wheat is one of the cereals that naturally contain gluten. It should therefore not be confused with naturally gluten-free cereals and pseudocereals such as rice, corn, sorghum and buckwheat.

See also Which grains contain gluten and which do not?.

In short: can a gluten-free flour contain deglutenised wheat?

Yes. “Gluten-free” refers to the final gluten content, not necessarily to the complete absence of wheat-derived ingredients.

To understand what you are buying, read both the gluten-free claim and the ingredient list.

If instead you are looking for blends made only with naturally gluten-free flours and no added starches, choose products that clearly state this composition.

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