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Having just returned from the US and Canada with Bette Hagman's books and a
suitcase half full of potato starch, tapioca flour, bean flour, cornstarch,
xanthum gum and measuring cups - all of which are difficult to obtain in
the UK - I have a few questions.  I hope that someone may be able to help -
so here goes:
 
1.  Mustard powder - in the UK wheat is used as a filler and is noted on
the ingredients.  Is this so in the US - I looked at the mustard powder in
the grocery and health food stores but it did not list wheat.  Would it be
safer to order this by mail from a gf store?  If so can anybody recommend
one?
 
2.  Cornstarch - is this the same as cornflour (in the UK) which looks
identical and is used for thickening?
 
3.  Does a "stick of butter" weigh 2 ounces?
 
Can't wait to get started on all those wonderful recipies - so thanks in
advance.
 
Chris