First of all I want to thank you for answering a lot of the questions I have about dealing with AS through all of your posts here on kickas.org. It has really helped me!
I am a little confused that you don't believe black pepper has any starch. The iodine for me turns black very fast. To further test it (since its harder to test black colored food for starch) I tested white pepper which is the same pepper, only the outer shell removed, that too turns black very fast. Or is it perhaps that it's a starch you don't react to?
Like for me, glutinous rice seems to be digested without any problems, due to it being another type of starch.
What is the color of your iodine solution? Mine is lugol 2%, and it's dark brown which I sometimes think is a little too close to black when testing food.