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What is your actual question? You seem to have the basic knowledge, so I’m unsure what you’re seeking to clarify. Gluten, for a basic and fundamental explaination, is a binding protein found in wheat, rye and barley. Oats have always been arguable. Any food containing a derivative of one of these ingredients (or that has been exposed to contamination spread through machinery or air molecules by one of them) contains “gluten”…there is no definitive list and it would be near impossible to make one. You’ll have to research on your own, this can be done with Google, by calling a manufacturing facility, or by examining each individual ingredient on a nutrition label. For modified food starch, most modified food starch in the USA is made from corn, potatoes, or other non gluten items but may* still contain gluten. It’s best to call the manufacturer directly if you’re stuck on this part.