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Greetings from Down Under. This is my first reply to the list. I have
found it a great help.
For those interested with the product from Germany
"johannisbrotkernmehl" is a flour made from the carob-bean so I imagine
it would add a bit of a chocolate taste. I lived for six years in
Vienna, Austria and was for several years a member of the Austrian
Coeliac Society after I was medically diagnosed in Australia in 1986
with CD.
Brent