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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.
condense milk
If you want to. Or you can skip both and use a piece of parchment paper to prevent sticking.
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.
Semolina
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
Ground rice is from the rice grain. Semolina is from the wheat grain. Semolina is the one that has gluten.
Semolina is a type of flour used in making cereal and pasta.
semolina is grown in New York and Texas and it can be grown in Europe.
Yes, polenta is made from crushed dry corn just like cornmeal. In fact you can use cornmeal to cook homemade polenta if you don't have official polenta. I use it all the time. The only difference I've ever noticed is that cornmeal is often ground finer than polenta. If you get course ground cornmeal it's the same thing.
Yes. Semolina is rich is beta-proteins which when metabolized in the body produce iron.
It comes from a type of wheat so it would be a grain. This makes semolina a carbohydrate.