I live in Jamaica and there is a popular flour here called "counter flour" it looks like unbleached flour as it is not pure white. But the texture is almost like a pastry flour. It is the most used flour on the island as it is cheaper than AP or Cake and Pastry flour. Having searched online I cannot find it anywhere. Therefore, if using for anything, I have to make adjustments which in some cases has caused failures when trying to use the same measurements as AP flour. I would like to know if anyone has any experience using this flour or knows anything about it. I have found that I use about 1Tbsp of gluten flour to 3 C of flour for my bread machine. Otherwise, I am not getting the rise that I want in my bread. I use cup for cup in cakes, cookies etc. Any help would be greatly appreciated.