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Do our members in Australia and Great Britain have access to the GF-flours
that are common over here: white rice, tapioca, potato starch? Also xanthan
gum? Are there good GF-cookbooks available there?

I ask because, since my husband is English, I am cooking some British
recipes, for two reasons. (1) the =only= cooking I do lately is GF and (2)
I like having my kids grow up familiar with their heritage. Anyway, I've
done crumpets and plan to do yorkshire pudding and christmas puddings. I
can convert these (mostly from Hagman's books) to British equivalents if
you have the same flours available.

Also, if any of you cook...

Linda Blanchard
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Midland TX USA