Has anyone in the Eastern burbs of Melb sourced sorghum flour? I went a-hunting today with no success (admittedly I didn't venture very far afield tho! lol). I'm keen to try the GF artisan bread. I'm planning to sub the eggs with chia seed gel, and the honey with brown sugar... reckon that sounds alright? I'm a bit nervous it really won't hang onto that nice "bendiness" that quirky jo talks about, but I figure it's worth a try