<<Disclaimer: Verify this information before applying it to your situation.>> For the past few weeks, as I've begun my new GF existence, I have lived off brown rice and the most boring grilled meats and vegetables imaginable - my digestive system is in terrible shape after years of ingesting gluten. Now that I'm feeling slightly better, I have begun a tentative and exploratory expedition into what might be termed gourmet GF cooking. A few cooking questions for the LISTSERVE experts : 1- Is Lea & Perrins Worcestershire Sauce GF? Not just the classic, but the white wine version (delicious) as well? 2- I adore Thai and Vietnamese food, but am only too aware that most Thai curry pastes and the indispensable fish sauce (nuoc mam or nam pla) contain gluten. Does anybody know of a reliable GF brand? 3- As to beef and chicken stock, yes, I know, homemade is best, and when I recover my pre-celiac energy and joie de vivre, I'll certainly get around to it. Right now it is a time-consuming bore. I have found an EXCELLENT line of frozen, concentrated GF stocks (beef, veal, chicken and fish). They are made by Perfect Additions and can be found in the frozen foods section of most supermarkets. But they are quite expensive, and I would like to know what canned or powdered items are GF. I would be delighted to summarize any messages sent to me. Thanks to all, Mary in NYC