Semolina flour
Flour
Functions
Dietary Info
Allergen Warning
About Semolina flour
Semolina flour is a coarse, pale yellow flour made from durum wheat, known for its high gluten content and robust texture. It imparts a slightly nutty, earthy flavor, making it ideal for hearty recipes. Semolina’s coarse grains provide excellent structure, contributing to the firm, chewy textures desired in artisanal breads, pastas, and pizza crusts. Its high protein content aids in gluten development, yielding baked goods with a distinct bite, making it a favorite among home bakers seeking texture and flavor.
History
Originating in the Middle East and spreading throughout the Mediterranean, semolina flour has been a staple for centuries. Ancient civilizations, such as the Romans, recognized the unique properties of durum wheat for creating durable, flavorful breads and pastas. Semolina’s popularity increased during the Renaissance when pasta became a culinary cornerstone in Italy. The Industrial Revolution facilitated its production and distribution, making it accessible worldwide. Today, it remains integral in traditional and modern baking, cherished for its ability to produce textured, flavorful baked goods.
Common Uses
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