HOME > Chowhound > Home Cooking >
What are you cooking today? Get great advice
TELL US

Tips/Experiences on Baking Sweets w/ Semolina Flour?

opinionatedchef Feb 12, 2011 09:37 AM

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.

  1. j
    Joebob Feb 12, 2011 11:16 AM

    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.

    Show Hidden Posts