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We live in Germany and my wife, who has celiac sprue, oftentimes has
difficulty finding any kind of a gluten-free selection of products.  Part of
the reason may be that we do not live in a large metropolitan area, and
another part may be due to the fact that the Americans (we believe) are
ahead of the Germans in this area--this despite the fact that Germany does
has celiac experts and the disease is of European origin .
 
Not only do we have limited access to gluten-free products, we've run across
significant inconsistencies between the two countries in terms of what's
recommended and what's not.  For instance the German literature we've read
says it's perfectly OK to eat Hirse (millet), Buchweizen (buckwheat) and
Dinkel (spelt), but the American advice we've seen tells us "hands off" on
all three.
 
We were wondering if any of you are familiar with the above-listed products
and, if so, what you would recommend in terms of what's "OK" or not.  Any
response would be very much appreciated.  Thanks!
 
                                                         Rick Kozik
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