They are two different things. Gluten is stored in grains and when kneaded or chewed releases a starch that will create elasticity. Don't believe one can be substituted for the other but as previously stated, checj with Clarke's consultants. If they don't immediately know they will find out for you.
We have educated Nutritional Consultants at all of our locations that would be happy to help educate you about products. You can call or visit them in store
This is a question for the Clarks team. Contact them.
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