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Dear List and Maggie especially,
 
My wife and I have travelled to England several times, and stayed there
for multiple weeks at  a time (4 or 6 weeks).  My wife is, we think, a celiac.
We've never lived there for long periods, but she has always commented
(even from when first went in 1972) that she felt much, much better there,
even though in 1972 she really had no idea all the things that she should
avoid in her diet.
 
Your comment about enriched flour is interesting - it could also be that
British plain flour has muc less protein than American plain flour.  You might
as an experiment try making a gluten contain dish using _cake_ flour, which
has less protein and is therefore more like British soft flours.
 
I'd really be interested as well if anyone else can comment on this.
 
Thanks,
Nathan Justus
 ==============================================================================
Nathan D. Justus                        AT&T Bell Labs, W. Long Branch, NJ,USA
[log in to unmask]                 Disclaimer:  I do not speak for AT&T