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.
All purpose flour would be a better substitute then just normal white flour, but yes it can be used as a substitute. If you are using it to make pasta though, try to use the pasta immediately. If you don't, the pasta's going to be mushy, because for some reason the semolina is what keeps the pasta firm.
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
condense milk
Semolina is a type of flour used in making cereal and pasta.
The differences are not important for the health.
According to King Arthur Flour, semolina flour weighs 5 3/4 oz. per cup.
Semolina
most use Semolina....flour for pasta
Spaghetti is made of semolina or flour and water.
Spaghetti is made out of semolina or flour and water.
Durum wheat.