KIng Arthur doesn't have any either.
Looks like I'm rationing that too. I can mix in some older AP flour and white wheat I've got laying around to stretch the bread flour. I've got a full 5 pounds of White Lily self rising flour. But that's best used for scones and such. It's soft winter wheat and the protein is so low that it's practically gluten free.
There's a few blueberries ripening so blueberry scones might become the bread ration for a few days.
