Bob's Red Mill
Bob's Red Mill Semolina Flour
What it is
This is a finely ground flour made from durum wheat. Semolina flour has a coarser texture than all-purpose flour, which contributes to the unique structure and chew of baked goods and pasta. It is a staple ingredient in many traditional cuisines, particularly in Mediterranean and Middle Eastern cooking. Its distinct properties make it ideal for specific applications where a firm texture is desired.
How people cook with it
Semolina flour is a versatile ingredient that adds a special texture to many dishes. It is commonly used in both sweet and savory preparations.
- For pasta dough
- In bread baking
- As a coating for fried foods
- For couscous
When making pasta from scratch, semolina flour is often combined with water or eggs. In bread baking, it can be added to doughs to improve texture and create a slightly crisp crust. It is also excellent for dusting baking sheets or pizza stones, preventing sticking and adding a subtle crunch. For a simple side dish, it can be cooked with water or broth to create a porridge-like consistency, similar to polenta.
How it differs from similar foods
Semolina flour differs from all-purpose flour primarily in its grind and the type of wheat used. This results in a chewier texture and a more golden color in finished products.
Who it is for
Home cooks and professional bakers who appreciate traditional textures and flavors will find this flour useful.
How to keep the rest
To maintain its freshness, store semolina flour in an airtight container in a cool, dry place. This will help prevent moisture absorption and keep pests away. Once opened, it is best to use it within a few months for optimal quality, though it remains safe to use for longer if stored properly.