Be Gluten-Free, Try Wheat Starch 澄粉/澄麵

Wheat Starch approximately 70% starch, 15% protein, and 15% other things like moisture and lipids. For now, lets focus on the protein, 90% of which is what we refer to as gluten. "Gluten" is technically equal amounts of two smaller proteins, glutenin and gliadin. These proteins, namely the gliadin, are the culprits and what we are trying avoid on a gluten free diet. So, the starch of the grain is "technically" not problematic once separated from the gluten proteins.
source from: https://www.cheatinwheat.com/blog/wheat-starch-gluten-free

In Hong Kong Dim Sum, you must know the famous shrimp dumpling called "Har gow" which is using the wheat starch for making the dumpling skin.

Actually, many western people afraid of the Gluten but why it doesn't appear in Asian who love to eat chewy steam buns and even use the gluten making major food for vegetarian. The key is we eat garlic and ginger mostly in our Chinese cooking which can help digest and soothe the gas inside the stomach.

澄粉/澄麵

所謂澄粉又叫小麥澱粉或蝦餃粉，是用麵粉加工洗去麵筋的澱粉，然後將洗過麵筋的水粉再經過沈澱，濾乾水分，再把沈澱的粉曬乾後研細的粉料。(其特徵 : 色潔白、麵細滑，做出的麵點半透明而脆、爽，蒸制品入口爽滑，炸制品脆)。