I've read that Binders are harmful for people who are gluten sensitive. I've also heard that Malto-Dextrin is not a problem.
My question has to do with Dextrin.
Dextrin is used as a thickener and a binder. It is also a partially hydrolyzed starch. My question is, Is Dextrin a harmful binder even though it is almost always made from corn in North America
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