but I have a fairly trustworthy chart that lists 1 US cup of Durum flour = 170g; and 1 US cup of APF/Bread Flour = 130g. (Farina or "Cream of Wheat" is about 175g per US cup)
Just a heads-up...you should be able to increase the mass/weight (if you're baking that way) a little when you substitute and judge the "feel" of the dough.
(Not sure if this helps...probably too late to the party, anyway...just FYI)
Semolina flour if you have it or can find it easily. If not, just regular bread or all purpose flour will do.
but I have a fairly trustworthy chart that lists 1 US cup of Durum flour = 170g; and 1 US cup of APF/Bread Flour = 130g. (Farina or "Cream of Wheat" is about 175g per US cup)
Just a heads-up...you should be able to increase the mass/weight (if you're baking that way) a little when you substitute and judge the "feel" of the dough.
(Not sure if this helps...probably too late to the party, anyway...just FYI)
Best of luck,
copyu
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