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.