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What Are The Substitutes For Semolina Flour

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semolina flour The substitutes for semolina flour really depend on the purpose the recipe is calling for.


 


Semolina flour is used in making Italian puddings and pastas. It is made from the hardest type of wheat called durum wheat. The flour is rich in gluten.




 


Few semolina flour substitutes are:


 


Kamut Flour:


Is a grain originated in ancient Egypt and has a much higher nutritional value than regular wheat. Kamut flour is ground from nutritious spring wheat.


 


Spelt Flour:


Spelt is a grain related to wheat; it contains less gluten than wheat.


 


All-Purpose Flour:


It is ground from softer wheat than semolina and can be a good substitute for semolina flour. However, it is not recommend using all-purpose flour in baking making pasta as it should be cooked in lot of water and served while hot to avoid a soggy effect.


 


Rice Flour:


This flour can be well substituted for semolina flour in pasta making or baking. Pasta made from rice flour has a distinct rice flavor.


 


Amaranth Flour:


This ancient non-cereal grain is gluten-free and base for use in baking different dishes and pasta making. It has high levels of calcium and magnesium. Whole grains of amaranth, work well as a substitute for a rice side dish.


 


Quinoa Flour:


This flour type is much similar to amaranth, and has the highest protein content of all the grains. It is also ground and substituted for semolina flour in recipes for pasta and other starch substitutes.


 


Garbanzo Flour:


Garbanzo beans, or chickpeas, are a popular substitute for semolina. Garbanzo flour is also tagged as gram flour.


 


The substitutes for semolina flour are many, what’s cooking is what matters for the right substitute. For more information on semolina flour, visit ifood.tv.


 


Image credit: myspicesage.com

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