Semolina Flour
A coarse, golden flour milled from durum wheat, prized for its high protein content and pasta-making structure.
1 Cup Semolina = 160g (5.6 oz) • 1 Cup Sifted = 150g
Semolina flour is a coarse, golden-yellow flour milled from the endosperm of Durum wheat (Triticum durum), the hardest of all wheat varieties. It is renowned for its high protein content (typically 13% or higher) and high gluten strength. Unlike bread flour, which develops an elastic, stretchy gluten network, durum wheat gluten is highly extensible and strong but lacks elasticity (shrink-back). This unique property makes semolina the premier flour for making pasta: dough made with semolina can be rolled out extremely thin or extruded through brass dies into complex shapes without tearing or shrinking back, and it maintains a firm, 'al dente' texture when boiled.
In baking, semolina is used in specialty Mediterranean and Middle Eastern breads, cakes (like basbousa), and puddings, adding a golden color, a nutty flavor, and a crunchy texture. Home bakers also sprinkle coarse semolina on pizza peels and baking stones. The round granules act like tiny ball bearings, preventing wet pizza dough from sticking to the surface before it is slid into a hot oven.
Substituting semolina flour 1:1 for all-purpose flour in delicate cakes or cookies. Its coarse texture and strong gluten will make the baked goods dense, dry, and unpleasantly grainy.
A staple in Italian cooking, where it is classified by grind fineness. Ultra-fine semolina is known as 'Semola Rimacinata' and is preferred for bread baking.
Essential for fresh pasta dough, gnocchi, specialty semolina breads, and dusting pizza peels to prevent dough stickiness.
Replace 1 cup semolina flour with 1 cup bread flour or durum flour (note: pasta may be slightly softer and less firm).
Store in an airtight container in a cool, dry pantry for up to 6 months, or freeze for up to a year to prevent grain oils from oxidizing.