Semolina flour is a coarse, yellow flour made from durum wheat, which is a hard variety of wheat. It’s also commonly used to make pasta in Italy and is also a staple ingredient in Middle Eastern and North African cuisine.
This type of wheat is commonly used to make pasta and couscous and is known for its high protein and gluten content, making it perfect for creating that signature al dente texture.
But how does it compare to all-purpose flour in the baking world? We’ll take a deep dive into the differences between semolina flour and all-purpose flour, their unique characteristics, and when to use each type of flour.
Comparing semolina flour vs all-purpose flour
| All-Purpose Flour | Semolina Flour | |
| Substitution ratio vs all-purpose flour | N/A | 1:1 |
| Gluten-free? | No | No |
| Keto-friendly? | No | No |
| Paleo-friendly? | No | No |
| Allergens | Wheat | Wheat |
| Liquid absorbency | Medium | Medium |
| Pantry shelf life (unopened/sealed) | 6 – 8 months | 1 year |
| Best for baking… | Non-yeast recipes (think cookies, biscuits, and some breads) | Moist desserts like halva and semolina cake and things like flatbread that need stretchy dough |
Since both semolina flour and all-purpose flour are high in carbohydrates, they aren’t suitable for either the keto or paleo diets due to their high carbohydrate content. They also both contain wheat, meaning they aren’t gluten-free either. Luckily, there are plenty of unique paleo flours and keto flours available for people following those diets. For example, check out this matchup between gluten-free and paleo-friendly coconut flour vs semolina flour.
Differences between semolina flour and all-purpose flour
The biggest difference between semolina flour and all-purpose flour is in their ingredients. All-purpose flour is usually made from hard red wheat or a blend of hard and soft wheats, while semolina flour is made from durum wheat, which has a pretty different texture (as anyone who’s ever had couscous knows). This difference in texture and type yields some pretty big differences in how they bake and what they’re best used for.
For example, because semolina flour is one of the highest-gluten flours out there, it’s better for baking things that need a lot of structure to hold together – think flatbreads and moist cakes. (All-purpose flour, of course, is your general “good enough” flour for just about everything, but it particularly shines in non-yeasted recipes like biscuits, cookies, and some breads.)
Baking with semolina flour vs baking with all-purpose flour
I’ll start off by mentioning the convenience of the 1:1 substitution ratio, making semolina flour an easy swap.
Semolina flour is a coarser, yellow flour made from durum wheat, which has a higher gluten content than all-purpose flour. This makes semolina flour perfect for making pasta, bread, pizza crusts, and desserts like halva and semolina cake. Because it has a natural color, it’ll also give the final product a pleasant yellow hue.
On the other hand, all-purpose flour is a versatile, finely milled flour that works for a wide range of baked goods, including cakes, cookies, muffins, and bread. As all-purpose flour has a moderate gluten content, it can be adjusted to create either a tender or a chewy texture in baked goods.
When it comes to baking bread, semolina flour is often used in combination with all-purpose flour to create a flavorful crust and a chewy texture. It can also be used on its own to make flatbreads, such as focaccia and pizza crusts. But of course, all-purpose flour is arguably a number one choice for breadmaking as it creates a tender crumb.
Ingredients in semolina flour vs all-purpose flour
As most flours are, semolina flour and all-purpose flour are made up of simple ingredients. Semolina flour is made from durum wheat, while all-purpose flour is a blend of both hard and soft wheat – explaining their differences in texture.
Semolina flour + all-purpose flour nutritional facts
| Per ¼ cup serving | Semolina flour | All-purpose flour |
| Calories | 160 | 120 |
| Carbs | 33 g | 24 g |
| Fiber | 1 g | 1 g |
| Sugar | 0 g | 0 g |
| Fat | 1 g | 0.5 g |
| Protein | 6 g | 4 g |
| Glycemic index score | 54 – 66 | 85 |
With 33g of carbohydrates per ¼ cup, semolina flour is significantly higher in carbohydrates than all-purpose flour and slightly higher in calories. (In fact, it’s one of the highest-calorie flours out there.) It has a slightly higher protein content and a lower glycemic index score than all-purpose flour, which means it has a lower impact on blood sugar levels. Regardless, both flours are still considered high on the glycemic index, which you’ll want to keep in mind if you’re on a low-carb diet. All-purpose flour, in fact, is one of the highest-glycemic flours out there.
The good news is that both flours are extremely low in fat and sugar. On the flip side, they aren’t known to be nutrient-dense in vitamins and minerals (although all-purpose flour is sometimes enriched). If you’re looking for a particularly nutritious flour, you’ll find a few in our breakdown of 61 flours.
Semolina flour vs all-purpose flour storage
Thanks to durum wheat’s hard outer shell, semolina flour is a lot more protected against pests, moisture, and other environmental factors. Its resistance to spoilage is why it can be stored almost twice as long as all-purpose and other types of wheat flour. When stored in a cool, dry place in an airtight container, semolina flour can last approximately up to a year.
All-purpose flour has a softer texture and contains more natural oils than semolina flour, which can cause it to go rancid more quickly. For best results, all-purpose flour should be stored just like semolina flour but used within six months.
Semolina flour vs all-purpose flour: The ultimate verdict
When you’re making your final choice, take a closer look at what you’re baking. If you need a slightly coarser texture and a bit of extra structure, then semolina flour is a fantastic choice. Especially if you want to change things up a little from classic all-purpose, the 1:1 ratio makes it ideal. If you aren’t looking for any particular texture or structure and want something a little easier to manipulate, all-purpose flour’s ability to hold moisture makes it a great choice for creating tender baked goods.
As for my personal recommendation, I have to say that I’m a fan of both types of flour. I love using semolina flour to make biscotti and lemon semolina cake and all-purpose flour for whipping up quick and easy baked goods. Experimenting with both is the perfect way to see what they can do – don’t be afraid to get creative and find your own ultimate verdict!
FAQ
Semolina flour is a coarser grind of durum wheat that has a slightly nuttier flavor and is higher in protein. Regular flour, also known as all-purpose flour, is a finer grind of wheat that has a more versatile quality to it.
Semolina flour is best used for making pasta, bread, and other baked goods that require a bit of extra structure and texture. It’s especially great for recipes that call for a coarse or gritty texture, as well as recipes that benefit from a more robust flavor.
Though they’re both yellow, semolina flour and cornmeal are not the same. Semolina flour is made from durum wheat, while cornmeal is made from dried and ground corn. They have different textures, flavors, and nutritional profiles and are used for different purposes.
While semolina flour is commonly used in pasta, bread, and pizza dough, cornmeal is often used in Southern and Mexican cuisine to make dishes like cornbread, polenta, and tamales.
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