<<Disclaimer: Verify this information before applying it to your situation.>> List Members, Thank you for the responses concerning my question about four bean flour. I did not receive any answers from anyone in OZ so I suppose that means that no one can help me here. A few suggestions were to buy the beans and grind them myself. The problem with that is I cannot find one particular type of bean or flour, Sorghum Flour. I've been told by health food stores that Sorghum in Australia is grown for cattle and not for human consumption. So back to the drawing board. I have a brother and sister that live in Washington State and Calif, so I'll try and have them bring some down with them the next time they visit. I did appreciate the response from the gentleman in Germany saying they also have the same problem getting these types of flours in Europe. He suggested, as others did, buying different flours from Asian/Indian shops and trying them. I have bought flours from Asian shops, but one question: Is there a difference between potato flour and potato starch? Like wise with tapioca flour and tapioca starch. I found a pkg of potato flour from Germany in the store and the ingredients listed were potato starch. Confused? Betty Hagman says potato starch flour is a fine white flour and keeps well and can be bought in quantity. Potato four is a heavy flour and needs to be refrigerated. Very little is needed in her Featherlight Rice Flour Mix. This is the mix I thought I would try first, because I can get the ingredients here. I'm not sure if there is a translation problem from different countries concerning the starch and flour term. I hope I've made myself clear, because I'm confused, I don't know how well I'm getting this across. Any information would be appreciated. Looking forward to a nice tasting piece of bread. Thank you, Leila Buik NSW Australia