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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