Are you looking for the best flour alternative to try in your next baking adventure? Well, you’ve come to the right place! In this post, we will explore coconut flour vs semolina flour and uncover which is the superior bake. No more boring old all-purpose flour – it’s time to take your baking experiments to the “next level.”
Coconut flour has become increasingly popular due to its health properties, which make it ideal for healthy recipes with a subtle sweetness – but does it really have a chance against our other contender, semolina? Let’s find out!
Comparing coconut flour vs semolina flour
|Semolina flour||Coconut flour||All-purpose flour|
|Allergens||Durum wheat, gluten||Coconut (tree nuts)||Wheat, gluten|
|Pantry shelf life (unopened/sealed)||1 year||Up to 2 years||6-8 months|
|Best for baking||Pasta noodles, pizza, semolina cake, porridge, cous cous||Most desserts – especially cakes, cookies, and pie crusts, muffins.||Non-yeast recipes such as cookies, biscuits, and some breads|
Differences between semolina flour and coconut flour
Semolina is milled from durum wheat, which is ground into a coarse powder with a yellowish hue. It has a mild flavor and is often used in pasta-making due to its gluten content.
Coconut flour, on the other hand, is made from ground coconut meat that has been dehydrated and then finely milled. It contains no gluten and has a unique sweet flavor with a hint of nuttiness.
Their main differences are their usages in baking; they work in very different ways. Semolina can stretch out and hold its shape even when rolled thinly, whereas coconut flour lacks that ability and is better in a dense baked good.
Baking with coconut flour vs semolina flour
When it comes to baking, both coconut and semolina flours have their advantages and disadvantages. Semolina flour tends to be heavier in texture than other types of flour because of its high gluten content — making it ideal for doughs that require extra strength, such as pizza dough or focaccia bread.
Coconut flour absorbs liquid more readily than other flours, so it requires additional moisture during baking (such as extra eggs) to achieve an optimal texture. This makes it great for cakes and muffins (and lots of other great coconut flour recipes) but may not work well for recipes that require lightness, such as cookies or crepes.
While semolina is known for making great pasta, it surprisingly makes excellent sweets also. I still think about an orange semolina teacake I ate about ten years ago in a teahouse somewhere. Coconut flour doesn’t give cakes the same kind of texture, so while it isn’t as healthy, semolina baked goods can be a fun thing to have every so often.
Ingredients in semolina flour vs coconut flour
Semolina is made from durum wheat. As opposed to durum wheat flour, which is milled more finely, semolina is a little more of a coarse grain, and you can use it to make cous cous. Coconut flour is made from the dried and ground flesh of coconuts. The ingredients of the former should be 100% durum wheat, and the latter, 100% ground and dried coconut. If you aren’t sure which type to buy, you can check out our best coconut flours!
Semolina flour + coconut flour nutritional facts
|Per ¼ Cup Serving||Semolina flour||Coconut flour||All-purpose flour|
|Glycemic index score||66||45||85|
Semolina doesn’t lack in flavor or in calories! No wonder fresh handmade pasta always tastes so decadent. Aside from the information above, semolina is also high in B vitamins, particularly if it is fortified, and is generally better for you than white bleached flour or tipo 00 flour as it is a bit more nutrient dense. Does it have anything on coconut flour’s nutritional profile, though? Not really. Coconut flour is much healthier.
Semolina flour vs coconut flour storage
When it comes to storage and shelf life, semolina flour and coconut flour have some similarities but also some differences. Semolina flour should be stored in an airtight container at room temperature, away from sunlight and humidity. It can typically last up to a year, although this could be extended if it is stored in a refrigerator or freezer.
Coconut flour has similar storage requirements – an airtight container at room temperature, away from moisture and light – but can last for up to two years without going rancid. This is because its higher fat content helps slow down the development of bacteria that generally cause food spoilage.
While neither type requires refrigeration or freezing for long-term storage, doing so will help extend their shelf life further.
Semolina flour vs coconut flour: The ultimate verdict
I adore coconut flour, but if I am having a bowl of handmade pasta at a restaurant or I want to make my own, I want semolina flour. It works better than anything else for a delicious noodle (though this keto baked feta pasta gives it a run for its money)
While semolina cake is delicious, coconut flour also makes drool-worthy cakes, so I’m voting for coconut when it comes to sweet treats or other baked goods.
The main difference between semolina flour and polenta is the source grains used to create them. Semolina flour is made from durum wheat. Polenta, on the other hand, is typically made from yellow cornmeal. Semolina flour has a coarser texture than polenta and a nutty flavor with hints of sweetness. Polenta has an earthy taste with a slightly sweet aftertaste and tends to have a much finer texture than semolina flour.
One of the better substitutes for semolina flour is cornmeal. It has a slightly grainier texture than semolina but will still provide a structure similar to that of semolina in baking and cooking applications. For pasta though, 00 flour is the best substitute.
Semolina flour is best for pasta because it is extra high in gluten. This helps to give the pasta its stretch while holding it together to form the perfect nood.