Technical Abstract: Wheat starch is used to make baked products for celiac patients in several European countries, but is avoided in the US because of uncertainty about the amounts of associated grain storage (gluten) proteins. People with celiac disease (CD) must avoid wheat, rye and barley proteins and products that contain them. These proteins are capable of initiating damage to the absorptive lining of the small intestine in CD patients, apparently as a consequence of undesirable interactions with the innate and adaptive immune systems. In this study, starch surface-associated proteins were extracted from four commercial wheat starches, fractionated by HPLC and gel electrophoresis, and identified by MS/MS analysis. More than 150 proteins were identified, many of which (for example, histones, purothionins, and glutenins) had not been recognized previously as starch-associated. The commercial starches were analyzed by the R-5 ELISA method to estimate the amount of harmful gluten protein present. One of these starches had a gluten content of 7 ppm and falls within the range proposed as a new Codex Alimentarius Standard for naturally gluten-free foods (max. 20 ppm).