The name durum flour might not sound common, but it has been a staple in Italian cooking for years! You may have heard of its more coarse cousin, semolina, perhaps. Both come from the durum wheat! It is favored for its high gluten content, giving pasta dough and pasta their elasticity and chewy edge. So, if you don’t have any durum wheat and you want to use something else, what are your options? Try some of these!
- Semolina flour
- All-purpose flour
- Whole wheat flour
- Corn flour
- Einkorn flour
- Lupin flour + vital wheat gluten
- Almond flour
Best All-Around Durum Flour Substitute: Semolina Flour
Durum flour is the primary ingredient in traditional pasta, giving it a distinct flavor, texture, and color. Semolina flour is the best substitute for durum flour as it is made from the same wheat variety and tastes pretty much the same! Durum flour and semolina flour are both made from durum wheat, but durum flour is a finer grind of durum wheat, while semolina is coarser.
Semolina flour is typically used for making pasta and couscous, while durum flour is used for making pasta, bread, and other baked goods, but you can swap them around and use either in either dish with slight variations in texture.
Best Budget-Friendly Durum Flour Substitute: Whole-Wheat Flour
Durum can be a bit hard to find, and it is a bit pricey! So, if you are on a budget, you can use whole wheat flour instead. This can be found for as little as 50 cents per pound and is stocked in most supermarkets and online.
Whole wheat flour can be used in pizza, pasta, and all the other things you would use durum for, but whole wheat will have a more toasty and nutty flavor.
Best Easy-to-Bake-With Durum Flour Substitute: Semolina Flour
Bread with a hard crust, Italian focaccia, and traditional Italian-style pizza crust can be made using 100% durum flour. It is great for any baked good that you want to have a contrast of crispy exterior and chewy interior.
Semolina flour goes beyond pasta and bread, making its way into a myriad of dishes. From cakes and cookies to couscous and gnocchi, semolina flour adds a distinctive texture and flavor, adding a touch of graininess and nuttiness.
Flour Closest in Flavor to Durum Flour: Semolina Flour
Semolina flour is a coarser grind than durum flour, but aside from a textural difference, the taste is pretty much the same thing. Which makes sense as it is from the same grain! The flavor of both is best described as nutty, mild, with a hint of sweetness.
Best Neutral-Flavor Substitute for Durum Flour: All-Purpose Flour
All-purpose flour is designed to be versatile; thus, it has a neutral flavor. You can substitute it 1:1 in recipes with durum flour if you want to make baked goods that do not have the nutty kick that durum flour gives. All-purpose is great for sweet treats like cakes and cinnamon buns, anything where you want the flavor of the other ingredients to shine through.
Best High-Fiber Substitute for Durum Flour: Whole Wheat Flour
Durum flour is not all that high in fiber, with only 1 gram per ¼ cup. Whole wheat flour is considerably higher than that, with 5 grams per ¼ cup. You can swap it at a 1:1 ratio with durum flour to create breads and pastas that are higher in fiber than usual.
Best Gluten-Free Alternative to Durum Flour: Corn Flour
Corn flour that is certified gluten-free is produced by drying and finely grinding corn kernels. It’s important to note that corn flour differs from cornstarch, as it possesses a more pronounced corn flavor and a slightly coarse texture. It can imitate the golden tint of durum wheat while contributing a gentle sweetness to culinary creations.
Ensure that the corn flour you buy is clearly labeled as gluten-free, as cross-contact with gluten during manufacturing can occur.
Best Lower Calorie Substitute for Durum Flour: Einkorn Flour
Durum flour is pretty low calorie, at 110 per ¼ cup, but einkorn flour is even lower at 100 calories per ¼ cup. Einkorn is a gluten-containing grain but is much lower in gluten than durum wheat, so the structure of your product will vary. However, its nutty taste and slightly golden hue make an excellent alternative for your pizza and pasta!
Best High Protein Substitute for Durum Flour: Whole Wheat Flour
Whole-wheat flour is closely matched to durum flour in terms of its high protein content. Red whole wheat flour can have up to 6 grams of protein per ¼ cup! As for its structure, the dough will be denser than one made with durum flour but still quite pliable. To boost the protein even more, try adding a little quinoa flour to the mix as well!
Best Keto Substitute for Durum Flour: Lupin Flour + Vital Wheat Gluten
Lupin flour is a high-protein, low-carb flour making waves in the keto community. Made from dried legumes ground into a fine powder, it is naturally gluten-free.
It has a slightly bitter flavor and can be denser than regular flour. To compensate for this, combine it with other gluten-free flours like almond or coconut flour to create a more balanced texture and taste.
To use it to make keto pasta noodles, add some vital wheat gluten for structure and elasticity!
Best Paleo/Whole30 Substitute for Durum Flour: Almond Flour
Durum is a paleo and whole 30 no-no, as it is a gluten-containing grain. Since almonds are a nuts and not grains, almond flour is suitable for both paleo and Whole30.
Just remember that it bakes completely differently from durum wheat, so you cannot just replace the durum flour in your recipe with almond flour, you need to use recipes specifically designed with almond flour in mind.
FAQs
Yes, durum flour is a wheat flour made from the durum wheat grain. If you want to go deep diving into all the different flours, then check out our ultimate flour guide!
Durum flour is most commonly used to make pasta, as it produces a firm texture and retains its shape well during cooking. It can also be used in breads and pastries that require strength and elasticity.
Unopened durum flour can be stored in a cool, dry place for up to 6 months. Its shelf-life will decrease significantly once it is opened and exposed to air. To maximize the freshness of your durum flour, store it in an airtight container in the refrigerator or freezer.
My personal rule is that durum is better for pizza, and semolina is better for pasta! Durum is finer, so it works better in a bread-type dough, and semolina’s coarse texture is great for giving pasta sauce something to grip onto.
Leave a Comment