This is an extremely helpful article! Thank you BRM for helping us to understand what semolina is and what substitutes there are available

Is your semolina flour considered medium or coarse
...am trying to duplicate the texture of breakfast porridge I used to have in germany..
Thanks

I am learning so much about Semolina...so is this what Americans Sell in stores as well, as what they Call Cream of Wheat ?? .. My mom use too make it for us During Winter Months... I Loved it with a Side of Toast...

sprinkle semolina for crispy roast potatoes- absolutely magnificent- thanks Gordon Ramsey

You are definitely easier to understand than Wikipedia! Thanks for a well-written article.

I have been building a good sourdough for the last two months and am now ready to start learning to use it in bread making and other baking. I didn't know it could be used in so many ways! Thank you to the others who commented and Bob's information. My question is...will it mess up my sourdough if I use it to feed the sponge and do sourdough and Semolina get along in a bread recipe without making a really hard crust?

It occurred to me that I might be able to use semolina as a thickener in curries rather than cornflour which is too gloopy and transparent. Has anyone tried it, and if so, would you recommend it?

Thank you everyone for the information about Semolina flour. I’ve learned so much. Just purchased a pasta machine and very excited to use it. Thanks again & the people at bobs red mill.

Semolina pudding
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!,,,

Can you tell me if your Semolina flour is produced on a dedicated peanut and nut free line? Thanks!

I’m making semolina bread and began with a poolish (equal weights semolina flour and water with 1/8 tsp active yeast).
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.

Bob:
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

What is the protein content in your semolina flour?

I used to have a handwritten recipe which I used over the years very successfully but now I have lost the recipe but would like to find it again. My memory is of a tart covered in flaked almonds with a combination of ground almonds and semolina as part of the fillingI know this is similar to a recipe for bake well tart but would love to resurrect my original recipe with a clue of amounts of contents involved

Hi,
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?

The link for the semolina recipes does not lead to any recipes, just a blank search page. I came here looking for how to use semolina in place of bread flour. Do you have to combine it with all-purpose? Can you use it one-to-one instead of bread flour? Will the texture come out the same?

I have seen on other baking blogs, people substituting in 1 Tbsp of vital wheat gluten for each cup of all purpose flour when bread flour is not on hand. Could this combination offer a texture that is good for holding pasta shape in place of Semolina?

I've used Bob's Red Mill semolina mixed in with regular flour when making pizza dough. I use a half cup with about 7 cups of regular flour to make two batches of dough for a large pizza pan. The crust come out with a bit more crispness.

So, durum wheat flour and semolina flour is one and the same thing?

Found a recipe for pizza that used semolina. When you made your pizza Dough and before you roll it out you rolled it in smolina and then rolled it.. then roll out pizza dough while stone is heating in oven, when your stone is heated roll out the pizza dough and put on all your ingredients and stick it back in the oven on your stone. Going to try it. Shaped dough on stone Will have to be quite careful though since it came out of an oven of 450 to 500.

Why is that Samolina is high in protein and vitamins but aids weight loss..please,i want to be clarified and also wants to know if it can help in weight gain

I didn’t know that Semolina was a type of flour
We used to get it in a bowl cooked like portage
With a blob of strawberry jam on back in the 60s

In England's infant schools semolina was a staple pudding item back in the 70's when I was at school and probably long before that. It was very very cheap and extremely nutritious for us growing kids, it was cooked with milk and sugar (you can use water but the result is not the same) until thick then served with a dollop of jam in the middle, all the kids loved it and it was especially good in winter as it was a thick gooey wrm bowl of sweetness.

Informative details

Doesn't the coarseness of semolina effect the final product? Such as for making pasta: wouldn't it be better to use a finely ground durum flour?

Informative article. The article mentionned that semolina is more popolar in Italy. Actually, semolina have been used in North African countries for more than 3000 years ago, before the pasta was brought by Marco Polo from China. In North Africa ( Morocco, Tunisia and mostly Algeria, they use semolina (coarse meal) in the famous Couscous dish. They make different type of breads (especially the Berbers) made only with semolina, oil, water and baked on cast iron flat pan or potery ones. in which these breads are dated around 3000 years ago.

Is this commonly used as a first food for infants?

I,ve been having diareha for two months, even meta mucel was not that effective. by pure luck and my lord watching over me, I found a 3 lb. box of elbos on sale at walmarts. Yesterday I Cooked 2 cups and added pasta sauce. This a.m. I had the first , full bowel movement in two months. I couldn,t figure out why Semolina worked better than whole wheat. Now I know. The answer is SEMOLINA IS NON SOLUABLE. It cleans out your entire intestinal system. Whole wheat is soluable. Net result. FORGET WHOLE WHEAT, EAT ONLY SEMOLINA to better health. p.s. I,m 83 years old and V.A. says i,m in perfect health. Forget meta mucel. Eat SEMOLINA..YEA! Walker

'Semolina' is a word with two different but related meanings. Within a milling context, semolina is a coarse intermediate product of the milling process also known as middlings, regardless of the grain being milled. The middlings of corn (aka corn semolina) are used to make grits in the United States and polenta in Italy.

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.

So, I have been playing with recipes for semolina bread. I was looking to replicate the "old style" semolina that was sold here in NJ, (Paterson) in the Italian bakeries. It used to have such an amazing taste, but now it seems like they cut it with bread flour and add yellow food coloring. I am very close to getting the taste I am seeking for eons gone by. My next trick will be 100% Durum, with no semolina. I will conquer this beast yet!

I had heard that one of the pluses of durum wheat semolina pastas is that this type of wheat contains very few digestible carbs, making it desirable in various recipes for those with Type 2 diabetes. Can you tell me if this is a fact?

What gives the Italian pizzeria restaurant pizza that good taste, it is different than other pizza in restaurants?? Is it the seminola flour? If Seminole flour is more course is it what’s used for Italian pizza??

My daughter needed this very ingredient for baking. Could not gind it anywhere. Thanks for the tip.

I have seen the ingredient, "Whole grain semolina", in some commercial products. This sounds like a contradiction in terms, as "semolina" refers to the midlings of the durum kernel. What do manufacturers mean by, "Whole grain semolina"?

Massive Amounts of Durum are grown in the Golden Triangle of NE Montana and NW North Dakota. This Durum is the highest quality in the world.

Just a question: is there also a 'wholemeal' semolina?
Very interesting article. Thanks, John.

Great article, thanks. I am a beginner pasta maker.

[…] with semolina is a dessert that is loved by the Greek […]

Read your article on Semolina - I never heard of it before, and the article gave me all the information that I needed and more!! Thank you.