<<Disclaimer: Verify this information before applying it to your situation.>> Simple point first: Is it possible that in England they make a synthetic malt flavor just as one can buy strawberry tasting things in the USA that contain artificial strawberry flavor? We all do dumb things once in a while, right? I just bought a bag of URAD flour in the Asian food section at the grocery store. Thought it would surely be in a celiac book's list of flours and what they are made from, but I can find no information. The package says Papad flour, which I assume means that it is used to make those flat-bread type things they have in India. Maybe they are called papadums. I think they are made from lentils. DOES ANYONE KNOW? HELP! I hate throwing out food and don't dare eat it, and I feel really dumb! My first bag of Jowar flour (sorghum, I believe) arrived last week. Made muffins according to their directions. Lousy. Now I have located another recipe taken from the LIST - with molassas included. That should add flavor. I'll let you know. I found the texture a bit gritty. I've ten pounds of this stuff to use up. Poor George. He'll have to help it it, too. Thanks for your help. Gayle Kennedy