Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

Tips/Experiences on Baking Sweets w/ Semolina Flour?


Home Cooking 1

Tips/Experiences on Baking Sweets w/ Semolina Flour?

opinionatedchef | Feb 12, 2011 09:37 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?

Recommended From Chowhound