View Single Post
  #1 (permalink)   Report Post  
Catmother
 
Posts: n/a
Default Substitution possible? Cream of Wheat for Semola

I have a couple of recipes calling for semola--semolina, but not the
finely ground semolina/pasta flour that I have. Can't find semola here
in Baton Rouge. It is described as coarse and it occurred to me that
perhaps Cream of Wheat might work. Does anyone have experience with
semola and if so, is it indeed similar to CoW? Thanks.