This article provides an overview of semolina flour, what it tastes like, its availability, alternative names, and of course what other ingredients make semolina flour substitutes.
What is Semolina Flour?
Semolina flour is a flour often used to make couscous, pasta, and sweet puddings. Semolina is the milled coarse flour made from the purified wheat middlings of durum wheat. Semolina is commonly used across Europe, especially in Italy, Germany, Austria, Croatia, and Slovakia, as well as in North Africa and North India.
In the USA and UK, semolina is most commonly used to produce a type of sweetened porridge.
What does Semolina Flour taste like?
Once cooked, semolina has a sweet and nutty flavor, with a slightly earthy aroma. When used as a dessert or pudding, additional sugar is added to give even more sweetness.
Is Semolina Flour readily available in Supermarkets?
Although semolina flour is less popular than other household flour such as plain wheat flour, it should still be available in major supermarkets. It will be located in the baked goods aisle, often next to the other flours such as all purpose flour.
What are some alternative names for Semolina Flour?
There are no alternative names for semolina flour in the English language. The term was originally derived from the Italian word semolina, which translates to ‘bran’ and ‘flour’ in Latin.
What is a good substitute for Semolina Flour in recipes?
Luckily, there are a number of great substitutes for semolina flour. These include: