Semolina flour is a type of flour that's derived from durum wheat. This flour is most often used to make pasta, but it has other, lesser-known uses. Semolina flour often produces a thicker, crispier product than other types of flour when it is added to baked goods such as breads and pizza crusts. It has a coarse consistency, almost like cornmeal, and therefore will slightly change the consistency of foods that it is used in
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- Use semolina flour to make and roll out pasta dough. Semolina flour can be used in any pasta recipe, whether water- or egg-based. It produces a stretchy dough that can be cut into shapes and dried.
- Substitute semolina flour for some or all of the all-purpose or whole-wheat flour in a bread recipe. This substitution will yield a baked good that is tender with a crisp crust.
- Roll out pizza crust with semolina flour to give it a crunchy exterior. For chewy crust, use semolina flour instead of all-purpose or whole-wheat flour to make the dough.
- Make hot cereal with semolina flour. Pour some flour into a saucepan, then thin it out with milk until it is the desired consistency. Add a handful of dried fruit and a drizzle of honey. Heat the cereal over low heat, stirring constantly, until it thickens slightly.
- Thicken soups, stews and gravies with semolina flour. Semolina flour doesn't clump as easily as all-purpose flour and, because it has a high amount of wheat gluten, a little goes a long way. Simply add the flour to the simmering dish a pinch at a time, stirring constantly, until it is thickened.
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