Pasta and pizza lovers are familiar with semolina flour – does noodles with teeth and crispy crust. But this versatile flour excels in many other baking applications, from soft galette crusts to chewy, seeded breads. Here's how to start baking with it.
What is semolina flour?
Oatmeal is made from ground durum wheat. (Strong flour is also made from durum wheat, but is ground finer than semolina flour.) Compared to the other major types of wheat (hard red, hard white, soft red, and soft white) used for most flours such as bread flour, all-purpose flour and pastry flour, durum wheat is the “hardest” of all, with a high protein content that is excellent for gluten formation.
Note that while semolina technically refers to a product made with durum wheat, sometimes the term “semolina” is used more loosely to refer to any coarsely ground grain, from corn (cornmeal) to wheat (such farina, as in Cream of Wheat), although these products are generally not interchangeable. Also, because it is wheat-based, oat flour is not gluten-free.
Photography by Kristin Teig; food styling by Liz Neily
How to bake with semolina flour
Oatmeal is a useful ingredient for bakers because it can be used in many applications, from bread to cakes.
It adds a nutty flavor and beautiful color to recipes, and can also contribute a subtle texture, making it a great way to elevate classic bakes. Oatmeal cookies, for example, are a cut above plain vanilla cookies, with a sunny yellow look and a subtle crunch. or Oatmeal baguette, meanwhile, has more depth of flavor than a classic baguette made with all-purpose flour. Try adding oatmeal to a recipe that doesn't call for it (muffins, waffles, and cakes are great candidates here) for added flavor and texture. If your recipe calls for all-purpose flour, you can substitute semolina flour for some of the flour called for (a good rule of thumb is to substitute 25% of the flour by volume).
Oatmeal is commonly used in pasta recipes because the high protein content gives a dough that is easy to work with: less sticky and more elastic. It is also used in combination with bread or all-purpose flour in bread recipes, such as Grilled Asiago Rounds. Its higher protein content contributes to the stronger development of gluten, which is necessary to give bread its growth and shape.
Beyond just adding to doughs and batters, semolina is also a smart ingredient to keep on hand for dusting and sprinkling, as the coarse texture helps keep doughs from sticking. You'll often see it used this way in recipes for English Muffins AND Pizza — in fact, oatmeal dusting is one of ours top tips for getting your pizza into the oven without sticking.
And because it's not as fine as some flours, you can also treat it like cornmeal and boil it down to make a gruel-like porridge. Such is the case with Sooji Halwaalso known as seero, a creamy and velvety Indian pudding that is filled with raisins and chopped nuts.
Photography by Rick Holbrook; food styling by Kaitlin Wayne
How to replace semolina flour
If you don't have oat flour and your recipe calls for it, don't despair—you probably have an oat flour substitute already in your pantry. Of course, semolina provides the best texture and flavor, but you can substitute it for an equal amount by volume. bread flour on a tip. You can also substitute all-purpose flour, but bread flour is a better option – its higher protein content is closer to semolina, which will provide better results.
Recipe to start baking with semolina flour
For some great places to start, try the following recipes:
Sesame cups with oatmeal: A golden bread with a light, ethereal texture, coated in a serrated sesame seed crust with a distinctive swirled “S” shape. An excellent sandwich bread, it is also ideal for toasting.
Katajef: These warm and fluffy oatmeal pancakes are filled with chopped nuts and doused in simple syrup. The semolina texture really shines here: the pancakes are delicate, but boast a springier crumb and less bread than a traditional pancake, which makes them strong enough to support the fillings.
Golden buttermilk bread: Topped with a thin crust of sesame seeds, this dumpling has all the texture of a traditional milk bread, thanks to the buttermilk in the dough and the pastry flour, which contributes to a soft crumb. Oatmeal plays an important supporting role, adding a crisp touch and a pretty pale yellow color.
Food photography and styling by Liz Neily
Oatmeal pasta: Oatmeal flour and '00' pizza flour join this oatmeal pasta recipe to make beautiful yellow noodles with a toothy texture. Coarsely grinding semolina makes pasta chewier and heartier than varieties made without it. Best of all, this dough comes together quickly in a food processor and is easily spun through one pasta machine.
Oatmeal bread with three cheeses: Topped with luscious chunks of Asiago and provolone cheese, this is a bread for pizza lovers (and cheese lovers, and carb lovers, and bakers of all kinds!). Not only does the dough require semolina, but it is also used to dust the bowl before baking to ensure that the dough remains non-sticky.
Apple Galette: This elegant and simple pastry is like the sophisticated and understated cousin of an apple pie. Here, semolina flour and buttermilk are added to make a soft, golden, lightly rolled crust. Instead of the classic cinnamon spice profile of an apple pie, this galette filling boasts chopped pecans for a hint of toast, with walnuts and brown sugar for a caramelized buttery flavor.
Armed with a bag of semolina flour, there are plenty of delicious routes to choose from. How do you like to bake with it? Tell us in the comments below.
Cover picture (Grilled Asiago Rounds) by Danielle Sykes; food styling by Liz Neily.
