My only supplier (Australia) of durum (semolina) flour is currently out of stock and is unable to tell me when it will be back. I use this flour in combination (up to 50%) with bread flour in my breads regularly. Until I can access this flour again, I have purchased some khorasan and also some atta flour to experiment. The atta has a distinct yellow cast similar to the durum flour. I have seen on this site that atta has been substituted for durum semolina flour but cannot find this post. On atta flour, I am a little lost. It was purchased from a bulk loose bin, so no further info as to its qualities. Can either of these flours replace durum semolina flour? If so, what changes in water absorption etc would apply? I am unsure of protein, gluten levels. I hope someone on this site can help this amateur home baker, and if so I thank you muchly!