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Semolina flour. Photo courtesy King Arthur
As we were writing about this past week’s Top Pick, Effie’s Semolina Crackers, we drilled down into semolina, the durum wheat-based flour from which they are made. Part of the review addresses “what is semolina.”
We came across an article from Shubhra Krishan, author of Essential Ayurveda: What It Is And What It Can Do For You and other books. Read the full article here.
Here’s her short list of the health benefits of semolina:
Energy: For those who lead an active lifestyle, semolina is a quick and nourishing source of energy.
Fullness: Semolina is digested slowly. This helps you feel full longer.
Kidneys: The potassium content in semolina helps to improve kidney function.
Minerals: The trace minerals in semolina, such as phosphorus, zinc and magnesium, are beneficial for the health of your bones and nervous system.
Vitamins: Semolina is a good source of two vital vitamins: E and the B group.
WAYS TO USE SEMOLINA IN EVERYDAY COOKING
Bread: Bake semolina raisin bread—it’s so good, you should make extra loaves for the freezer. Here’s a semolina fennel raisin bread recipe. Or, substitute semolina flour for some of the all-purpose flour in any bread recipe. Itwill yield a tender crumb and a crisp crust.
Cereal: Make this semolina porridge recipe. It‘s delicious comfort food, and requires only milk and semolina flour (plus optional pinch of salt, pat of butter, chopped nuts, drizzle of honey, dried fruit, fresh berries, etc.).
Cookies: Make lemon semolina cookies.
Fish & Chicken: Use semolina with fried or grilled fish or chicken. Coat the protein in semolina before crumbing or battering; it forms a seal between the fillet and the batter. This tip comes from an owner of a fish and chips shop, who says that one can coat and stack the fish fillets and they won’t stick together, as they would with all purpose flour. She says that they can actually be coated the day before.
Semolina is a better thickener than all-purpose flour. Photo by Evegny B. | ISP.
When grilling, semolina provides a golden crunch and also helps to retain moisture.
Pasta: Whip up some homemade pasta.
Pizza: Roll out pizza crust with semolina flour, which will give it a crunchy exterior. If you like a chewy pizza crust, make the dough with semolina flour.
Soups, Stews, Gravies: Thicken soups, stews and gravies with semolina flour. It doesn’t clump as readily as all-purpose flour. Add a pinch at a time as the recipe simmers, stirring constantly, until you reach the desired thickness.
IF YOU HAVE OTHER SEMOLINA RECOMMENDATIONS, LET US KNOW.
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