Semolina Flour: During the milling process of Durum Flour, the endosperm is separated and ground into flour called Semolina. It has a coarse texture and is very high in protein and gluten. A best use for Semolina is hard pasta’s. Pasta that is produced from non-wheat grains usually is also referred to as Semolina. Different types of Semolina include Rice Semolina and Corn Semolina.
Semolina flour is also used in baking breads and making pastas, couscous, puddings, and certain cereals. Ethnically speaking, this flour is used in sweet and savory Middle Eastern, South Asian, Greek, Turkish and African dishes. Read more on all types of Flour here