Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 03-08-2004, 08:27 PM
Catmother
 
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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.

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Old 03-08-2004, 09:30 PM
Dave Bell
 
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Default Substitution possible? Cream of Wheat for Semola

On Tue, 3 Aug 2004, Catmother wrote:

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.


I use it, or since I'm allergic to wheat, Cream of Rice. It works where
you'd want a coarse meal like polenta...

Dave
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Old 03-08-2004, 09:30 PM
Dave Bell
 
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Default Substitution possible? Cream of Wheat for Semola

On Tue, 3 Aug 2004, Catmother wrote:

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.


I use it, or since I'm allergic to wheat, Cream of Rice. It works where
you'd want a coarse meal like polenta...

Dave


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