Durum wheat.

Semolina is a kind of wheat used mainly for macaroni products. If the child is not allergic to wheat, he or she should be able to eat it with no problems. The product should be cooked soft (not limp), however, and mashed well, with just tiny lumps. As part of a healthy diet, it fills the same place as bread, rice, potatoes, or other starch.

Semolina is the purified middlings of hard wheatused in making pasta; also, the coarse middlings used for breakfast cereals, puddings, and polenta. Wheat.

Semolina is a type of flour that is used in the process of making many different types of food. Semolina can be used to make things like pasta and also can be used to make bread.

The starchy interior of a grain of Durham wheat. Semolina is the purified middlings of durum wheat used in making pasta; also, the coarse middlings are used for breakfast cereals and puddings.

That is 1/2 cup.

The differences are not important for the health.

The kannada equivalent word for "semolina" is "chiroti rave" or just "rave" which is used in a lot of cuisines in South India.

I wrote the question, it is about using tapioca instead of semolina in a CHEESECAKE 'as a thickener' not using the entire amount of starch/flour in a regular cake. I am on a grainfree diet. The recipes I am using are from several different cultures. They use high protein cheeses like cottage cheese, ricotta cheese, quark and paneer. So far, 2 recipes call for small amounts of semolina which I cannot eat. Thanks

Yes, but you will need to spit in it first, as to get the right consistency

Semolina is 100% wheat, so a real alternative is not going to be that similar. You could try ground rice, which is available for the same sort of uses in the UK. Depending on what you want to avoid in the wheat, corn grits might work.

No, semolina wheat is not technically gluten free thus those who suffer from coeliac disease would not be advised to consume it. However, those who are merely gluten sensitive or are just going on a gluten free diet can in fact consume semolina because the small amounts of gluten with proteins in their specific arrangement will not cause issues.

Durum flour is used to make pasta because it is a sturdy wheat that helps the noodles hold their shape for cooking.

condense milk

That is approximately 1 cup of semolina.

If you mean dried spaghetti, it's almost indistructable. Keep in an airtight container so that the weevils don't get to it and it will last months. I've had some over a year old that still cooked up fine.

If you mean fresh or cooked spaghetti, it's only good for a couple of days in the refrigerator. Frozen, it will last 6 months or longer.

This cannot be determined because tablespoons/teaspoons are measures of volume and grams is a measure of weight or mass.

Semolina is known as Sooji(Suji) in Hindi.

von's in henderson,nv has it and so does whole foods

Semolina