Due to extreme Health reasons, I am not able to eat White Flour.  Can anyone tell me if Durum Semolina Flour is the same thing and I shouldn't consume it, or is it ok?  Thank you. 

Hello,

I have a friend who just returned to Taiwan from Canada with a great scone recipe I gave him. He tried them when he got home and they turned out like hockey pucks.  The problem seems to be the flour. Any ideas on where he can buy white all purpose flour in Taiwan?  He made the scones perfectly here in Canada so I'm assuming the flour is to blame.

Many thanks to all who can provide some assistance.

Ramblings

Does anyone have recommendations for a particularly flavorful bread or AP flour? (not whole grain or whole wheat, I'm talking "regular", preferably unbleached, white flour). I understand, of course, that more flavor can be obtained through various additives (like a little whole wheat or rye), or processess (longer ferment, soaker, sourdough, levain, etc), but those things aside and everything being equal, is there a flour anyone finds gives more flavor than other brands?

Pain de campagne from Reinhart's Bread Baker's Apprentice. This is my first attempt at a loaf from this book, as well as my first post.