You can use semolina flour for baking although some baked goods made with Semolina flour may not turn out as good as it would with regular flour.
Although semolina is the ideal flour for making homemade pasta, other types of flours can be used in its place.
Replace the semolina flour called for in the recipe with an equal amount of all-purpose flour, bread flour, or whole-wheat flour.
As an alternative to corn meal, semolina can be used to flour the baking surface to prevent sticking.
You can use it to thicken soups, stews, and gravies.
Semolina flour can go rancid if stored in the open air; for best results, refrigerate it when not using it.
Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making couscous, pasta, and sweet puddings.
The term semolina is also used to designate coarse middlings from other varieties of wheat, and sometimes other grains as well.
You should be able to find semolina in your regular grocery store, right next to the all purpose flour.
The main difference you may be able to see is that semolina is a good bit coarser than traditional flour, and may be darker and more golden in color (but this will depend on the specific varieties).
Semolina is rich in gluten which is a protein that provides structure to many types of bread, pasta, and other baked goods.
The tough and stretchy texture of semolina makes it one of the best types of flour to use for making pasta.
Semolina flour appears more golden and darker than all purpose flour, and possesses an earthy aroma.
Semolina is made using grooved steel rollers, which break the starch of the wheat kernels.
It's then processed and grounded into flour.