Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is commonly wheat. While wheat-derived maltodextrin may cause concern for celiacs afraid that it may contain gluten, maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin will be gluten free.
Maltodextrin is a common adjunct to beer brewing to increase the specific gravity of the final beer product.[citation needed] This improves the mouthfeel of the beer and reduces the dryness of the drink. Maltodextrin is not fermented by the yeast and has no flavor