<<Disclaimer: Verify this information before applying it to your situation.>> 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