Wheat Starch is made from ground wheat.
Water is used to wash the starch away from the ground wheat, leaving the gluten behind. The starch is then extracted from the captured water.
It can often obtained as the byproduct of making gluten flour.
Wheat Starch is made primarily in Europe and Australia, owing to wheat supluses there.
It is used in Chinese cooking, for dumplings and noodles; it can also be used for sizing fabric.