What is a gluten-free substitute for semolina?
Semolina is a type of coarse flour that’s made from durum wheat, not from the other popular wheat type, known simply as common wheat. When durum wheat is milled, its most nourishing parts are ground into semolina. Durum wheat grains are golden in color, so the milled semolina is a pale-yellow flour.
Despite its high protein content, durum is not a strong wheat in the sense of giving strength to dough through the formation of a gluten network. Durum contains 27% extractable wet gluten, about 3% higher than in common wheat (T. aestivum L.).
Is durum flour high in gluten?
The 14 Best Gluten-Free Flours
The best substitutes for semolina flour are all-purpose flour, pastry flour, bread flour, whole wheat flour, whole spelt flour, rye flour, rye meal, almond flour, rice flour, and high gluten flour.
What is the difference between semolina flour and regular flour?
Gluten-free alternatives Semolina → polenta. Bulgur → rice. Couscous → quinoa. Wheat bran → gluten-free oat bran.