I think the best substitution for the Durum flour in this recipe would be either Bread flour or Sir Lancelot Hi-Gluten flour, since Durum Flour is finely ground and high in protein. The Semolina flour is a coarser grind of Durum flour, but won't give you quite the same texture. Of course, Durum flour will give you a different flavor. Barb@KAF

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