Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

Home Cooking 1

Tips/Experiences on Baking Sweets w/ Semolina Flour?

opinionatedchef | Feb 12, 201109:37 AM

I'm not ready to give up yet.I have had the hardest darn time finding out ANYTHING about baking sweets w/ semolina. You would think that the greats, the dependable and often award-winning cookbooks, would have SOMEthing. but no. NADA! It appears to be a mediterranean/middle eastern usage; i have recipes for many greek cookies and sweets that use it.

But what I WANT to know is -what is its effect on baked sweets- v.s. regular flour.
If I substitute semolina flour (not semolina) for regular flour- 100% or a smaller %- what would be the effect?
Can anyone help? Thanks so much.

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions