<<Disclaimer: Verify this information before applying it to your situation.>> First a big thank you to everyone who took the time and trouble to respond,as I have not been able to reply. FYI,the pappadums or pappadoms (both spellings have been used) were labelled as Udad Papad, not pappadoms,but look and taste the same.The udad-dal(spelling on the pack) or urad-dal flour is apparently made from a lentil ,while the papadkhar is a type of baking soda, and it's G.F. status is unknown.The local brands of pappadoms use a type of chickpea flour,and this was a much smoother and lighter texture,which got me wondering.Thanks again Tracy in South Africa. gulliford *Support summarization of posts, reply to the SENDER not the CELIAC List*