Gluconolactone (GDL) is a gluten-free, fermented food starch derived from corn. Once processed into a pure white, crystalline powder, it carries none of the characteristics of corn. It has been used to make cottage cheese and bread for many years. The final product can be found in its natural state in bee’s honey. When a small amount is mixed with calcium chloride, these salts act to coagulate the soymilk into creamy silken tofu.