I would like to try the semolina bread from this site, however I am not sure if semolina and semolina flour are the same thing. I have both coarse and fine semolina in my pantry, but am a little unsure whether either of these count as flour? Here in Sth Australia we are a little devoid of flour mills and a great selection of ingredients like different flours, etc. Am forced to make my own brioche buns coz hardly anyone knows what they are! They taste better anyway. That's backward for you. Hope someone can help with the semolina question.