A New Flour on the Block: Deglutinated Wheat Starch(!)

In some parts of the pizza-making world, an ingredient known as deglutinated wheat starch (Italian: amido di frumento deglutinato) is finding favor among some well-known companies selling gluten-free pizza-flour blends and, by extension, the pizzerias making their gluten-free pizzas using those blends. It’s already fairly prevalent in parts of Europe, and it is starting to show up more often in the United States as well.

Deglutinated wheat starch is basically a refined wheat starch (akin to cornstarch versus a more-complete corn flour) that has been specially processed to remove gluten to below the twenty ppm threshold. For a variety of reasons—including a personal preference for naturally gluten-free flours and a desire to keep our recipes fully wheat-free for sake of those allergic to wheat—we do not use deglutinated wheat starch in any of our recipes.