So, What Is Semolina Flour?
Semolina is actually just a type of flour made from durum wheat. You are, of course, familiar with flour, but there are a lot of different types of flour, which is actually just a generic term used to refer to ground up . . . well, ground up anything, really. Your general baking flours are made from what is known as common wheat, which makes up around 80% or more of the entire world’s wheat harvest. Semolina, on the other hand, is made from a species of wheat called “durum” wheat, which also has a few other names, including pasta wheat and macaroni wheat. Durum wheat grows predominantly in the middle east and makes up about 5-8% of the entire world’s cultivated wheat population. You will probably be able to find semolina in your regular grocery store, right next to the all purpose flour. The main difference you may be able to see is that semolina is a good bit coarser than traditional flour, and may be darker and more golden in color (but this will depend on the specific varieties). Semolina can have a more earthy aroma than common wheat flours as well, but you likely will not notice that until after you get home!
What Is Semolina Used for and What Are Common Semolina Recipes?
With such a unique name, it may not surprise you that semolina is most commonly used in Italy. This is why people refer to it as pasta or macaroni wheat, because semolina’s number one use is in the making of pasta or couscous. The main reason people prefer semolina for pasta-making is that it is extremely high in gluten, which helps keep the shape of pasta during cooking. This is how pasta can come in all different shapes and sizes without risk of falling apart or becoming a giant blob while it is boiling. Semolina is a staple food in Nigeria, where it is mixed with water and boiled to eat with soups or stews. Couscous, made with semolina, is a common food in other parts of Africa as well as the rest of the world. In European countries, semolina is also used for sweet puddings and it can form a type of porridge when boiled. However, the number one use for semolina is in pasta, so it follows that it is most common in Italy and surrounding areas. If you have ever asked yourself why pasta is typically yellow, that is because semolina is typically more golden than all purpose flour. You may see semolina in other recipes, however, such as cakes, breads, or pies--we hear it helps make a tasty crust for bread! With its high gluten and protein content, it is a good candidate for certain desired textures, so check out all of our favorite semolina recipes and let us know which ones you loved!Other Types of Semolina
There is a slight confusion over exactly what is included in the semolina category. One thing that you may see on shelves while looking for semolina is a myriad of other products that claim to be semolina. They might say, for instance, “corn semolina” or “rice semolina.” In fact, these grains are not officially semolina at all. The reason they would be labeled as such is likely because they are coarse-grained flours as opposed to finely grained flours. However, you should avoid these if semolina is actually what you need, though coarse grains have certain properties in baking, the true power of semolina over other flours is its high gluten and protein content. Stick to durum semolina only, and you will be good to go!
Health Benefits and Risks with Semolina
As with all new foods, you should examine any health risks before switching over to semolina. You likely have been eating semolina in your diet already, even if you did not know it, but if it turns out this is your first experience with it (or you are hoping to significantly increase your intake), then we always recommend taking it slow with new additions to your diet. Pay attention to your body to make sure there are no unexpected changes. The biggest health concern with semolina is simply that it is extremely glutinous. This is great for pasta, but not so great if you cannot eat gluten. The most common issue with gluten is a sensitivity or intolerance, which many people face and can cause discomfort or bloating when consuming gluten. You could also have what is called celiac disease, which is an extreme intolerance to gluten, or a wheat allergy, which is slightly different from a specific gluten intolerance.
If you do not have a sensitivity to wheat or gluten, then you are likely okay to consume semolina--in moderation, of course. There are actually several health benefits to eating semolina that you probably do not know about. The first is that semolina is high in protein, with almost 6 grams per serving! It is also rich in B vitamins, including folate and thiamine, which help create energy and support brain function. Selenium is another benefit to semolina, one that serves as an antioxidant to help prevent heart disease! Semolina is a little high in carbohydrates, though, so if you are watching your carb intake then you should only indulge periodically! In moderation, however, semolina should be fine to consume for anyone who does not have a wheat sensitivity!
Semolina Flour Substitute
Semolina flour substitutes are not easy to find, and that is because there is not really a cut and dried way to substitute for semolina in your recipes. We will break down the following semolina flour substitutes, but ultimately we recommend waiting until you have semolina flour on hand:- All Purpose Flour: If you do not have semolina, and only have all purpose flour, then you can absolutely still complete your recipe, but your results, while delicious, may just turn out slightly less-than-perfect in texture. The higher protein content the better when substituting for semolina. Semolina has about 13% or more protein content, as compared to all purpose flour with around 8-11%.
- Bread Flour or Whole Wheat Flour: Lower protein flours, like cake flour for instance, probably will not yield similar results, but if you have bread flour or whole wheat flour, which both have a higher protein content, then your results will be more similar to what you are used to!
- Cornmeal or Corn Flour: If you are using it to top your bread or keep your pizza dough from sticking to the pan, a finely ground cornmeal or corn flour will work well to replicate the texture.
Are you feeling a little less threatened by semolina now? It turns out, semolina is just like any other flour that you may already be using or have used in the past! It simply provides a higher gluten and protein content for that perfect al dente noodle to share with your significant other, Lady and the Tramp style if you are lucky! No matter how you like to use yours--for pasta, bread, couscous, or any other use--semolina is a delicious flour that you will love working with!
Would love the recipe for babies.
Thank you
recipe
Very interesting article. Thanks, John.
Mostly baked on a wide flat cast iron with two hands or you can use a pan ( I do too) or a clay pan. You can google the word ' khobz ftir' (mostly the websites are in French or go to youtube for videos. I think this is the best way to make a perfect semolina breads.
The middlings of durum wheat (aka durum semolina) are used to make pasta and this use of durum semolina is so common that durum semolina is often know as simply 'semolina'. This is the second meaning of the word and the one commonly used by the general population.
In Italy, durum wheat that is milled into a fine flour is known as 'semola di grano duro rimacinata' (remilled durum wheat semolina) and this is the flour used to make the famous Pane tipo di Altamura from the Apulia region of south-east Italy. If you want to make bread with durum flour, don't use (durum) semolina; it won't work properly. Use fine durum flour or look for the words 'semola di grano duro rimacinata' on a bag of Italian flour.
Mostly baked on a wide flat cast iron with two hands or you can use a pan ( I do too) or a clay pan. You can google the word ' khobz ftir' (mostly the websites are in French or go to youtube for videos. I think this is the best way to make a perfect semolina breads.
Bob's Red Mill Semolina Pasta Flour
We used to get it in a bowl cooked like portage
With a blob of strawberry jam on back in the 60s
Bob's Red Mill: Semolina Pasta Flour
Semolina is ground finer than whole wheat flour but coarser than all purpose. It has approximately 12% protein.
I‘m from Austria and I’m looking for a semolina for a breakfast dish (maybe translated to cream of wheat). In Austria the semolina I get is coarser then the one I find here and it is made of wheat not durum wheat. Do you have a product like that?
We buy your millet at Cub Foods on Amazon and authored the following through trial and error:
1-1/2 cups brown Asian rice
1/2 cup millet
3 cups of water
Simmer covered like rice for 20 minutes. Let sit for 5-10 minutes. Top with fruit and honey for a great breakfast.
Our question today: Can we make our own finer grind of coarse durham semolina in a food processor? If so, will the end product still have the same properties making polenta, pasta and bread?
Happy New Year!
Robert
Yes, you can take our Semolina Flour and grind it finer in a food processor or high speed blender. We haven't tested this in recipes, so your results may vary. If you try it, we'd love to hear how it goes!
Should I use bread flour to finish or can I use only semolina? I’ve tried 650 gma bread flour to 550 gma semolina but want a stronger semolina flavor.
Each manufacturing facility follows Good Manufacturing Practices (GMPs) and follows allergen control strategies to minimize the potential cross contact of food allergens. These practices include, but are not limited to: HACCP training, separation of like materials, and sanitation. Despite these precautions, we are unable to guarantee that cross-contact has not occurred because of airborne and proximity issues and because our products run on shared production lines. If you have more questions, please contact us at [email protected]
1 pint/ 20 fl oz milk
2 oz semolina
Heat the milk, I do it in the microwave, for about 3 minutes, then sprinkle in the semolina and beat well to remove any lumps.
Return to the microwave and heat on high for another 3-4 minutes, stirring well every minute, until thickened. Add about 1 oz sugar to taste, optional vanilla essence and half oz butter, Beat well again and give it another 30 seconds in microwave. Serve with black current jam or black cherry.
I was amused to see how many people were completely ignorant about semolina, something that I thought everyone was familiar with. Maybe it is just a British thing, but we love it.
You can also stir in about 2 tbsps of cocoa powder, (not hot chocolate), with the semolina, to make chocolate semolina. Yummy!,,,
...am trying to duplicate the texture of breakfast porridge I used to have in germany..
Thanks