Seperating Gluten(Starch)?!
Answers: Wahts the best way to seperate gluten/starch from all purpose flour at home.?
I don't think you CAN remove the gluten/starch from all purpose flour at home. I've heard that some scientists are doing it but this is a relatively new process.
Are you asking about Gluten Free (GF) baking? My husband has Celiac Disease and can not ingest ANY gluten (from wheat, barley, or rye...or any of their derivatives) and we use a number of flours such as rice, sweet white rice, brown rice, corn flour, corn meal, tapioca flour, soy flour, garfava, potato flour, etc., in our baking. We have to add Xanthan Gum to our baking, which simulates the gluten (that's what holds your baking together).
Bette Hagman writes The Gluten Free Gourmet cookbooks, which I've found to be an excellent resource. I checked several of her books out from the library when I first started cooking GF. I now own several of them.
If you are looking for Gluten Free recipes, try a Google search and you'll come up with loads. You can find the GF flours at Whole Foods, Trader Joe's, and sometimes even in the larger grocery stores. (In Canada, I've found them in Vita Life and at the Bulk Barn) In addition, a few companies have developed GF cake mixes, muffin mixes, etc.
ADDITION: I mentioned Xanthan Gum but didn't mention Guar Gum. Guar Gum can be used the same way and in the same amounts Xanthan Gum is used. However, be aware that Guar Gum is also sold as a laxative so you need to be very careful with it or you might have some surprising results.
To replace the gluten
If you simply take gluten out of your baking, you're likely to have disappointing results. Gluten is sticky stuff which helps prevent your baked goodies from crumbling. It also traps pockets of air, improving the texture of your bread, cakes or biscuits.
Bakers replace it with xanthan gum, guar gum, or pre-gel starch. Xanthan gum is a natural product made from Xanthomonas campestris. This microorganism is grown in the lab for its cell coat, which is dried and ground to form xanthan gum. Xanthan gum is added as a powder to the dry bread ingredients. One teaspoon is needed for every cup of gluten-free flour. You can buy this product at your local health food. You can also use Guar Gum, a vegetable gel, which is cheaper than Xanthan gum.