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Tips/Experiences on Baking Sweets w/ Semolina Flour?

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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.

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  1. My advice is to try it and see what happens. I substituted potato for corn starch in a shortbread recipe once. The result was same taste, but the cookies spread out more.