That being said, semolina is significantly more coarse in texture. Semolina is a high-gluten flour made from hard durum wheat. Side Effects From Wheat Allergy. If you’re wanting to make spaghetti using a flour mix, I’d advise a 1:1 ratio of durum flour and ’00’ flour. I have also read threads here on 100% durum loaves where the rise was said to be exceptionally good. However, I am not so sure if the original Asian Atta is made from Durum. I have used durum instead of bread flour in whole wheat loaves (75% whole wheat) with success, but can I use it as I would bread flour? It has a rather coarse texture, yellow color, and is high in gluten protein.The high gluten content means the flour is especially well suited for making pasta, but this flour is also a common ingredient in bread and baked goods as well as couscous.Semolina is available throughout the world but is most popular in Italy. Compare Semolina to Flour by vitamins and minerals using the only readable nutrition comparison tool. Semolina's gluten content makes it a good choice for making breads and pastas, but if you're allergic to gluten or wheat, semolina may not be a good flour choice for you. Talk to your doctor or dietitian to help you identify foods that are safe to eat. Durum flour’s more fine texture results in a softer dough, that is more easily forced through a pasta maker. I hear mixed stories about the gulten. Even the term Semolina(as used in the Indian context) does not refer to wheat specie but to the texture of the milling. Plain white flour is called Maida. These proteins make flours very flexible and allow them to keep up well, even in hot conditions. Semolina flour on other hand, has a coarse texture and works similar to a composite material. If you have an allergy, eating foods made with semolina may cause hives, stomach upset or even anaphylaxis. I've read protien levels are quite high, but the gluten is weak. I am inclined to believe that it is just the Indian term for whole-wheat flour. In other countries semolina is done by durum wheat. Both semolina and durum flour are rendered from milled durum wheat, and both are used in making pasta. In semolina, the coarse texture of the flour works as a composite material, keeping the dough's mass together and reinforcing it when heated. Semolina vs Flour - In-Depth Nutrition Comparison. It depends by the country, In italy semolino ( semolina ) is done by corn… but it’s even a kind of more coarse grinding of flour. The flour of durum has a delicate ground texture and hence creates dough that is quite soft. Semolina and durum wheat flour are high in protein and gluten, a specific wheat protein that people with celiac disease cannot eat. If you are making pasta using durum wheat then the durum is easily forced through the pasta makers and later curls or bends when it is cooked. 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