The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Semolina Flour

bmrtclay's picture

Semolina Flour

I want to grind my own Semolina Flour.  Does anyone know how I would go about doing this?  Is it a special grain?  I have searched the net and have found very little info.  Love the Fresh Loaf!

Chuck's picture

... I have searched the net and have found very little info. ...

Did you find the Wikipedia article? It gives a pretty good description of what semolina is made out of, how it's made, and what it can be used for.

It doesn't seem to me though to warn sufficiently that the terminology can be confused and confusing. The term "flour" generally refers to something that's ground pretty finely, and semolina doesn't usually qualify. So it's usually called just "semolina". It can be ground very finely though: the result is usually called "durum flour" but sometimes "semolina flour".

(IMHO, unless you plan to grind most of your flours, semolina isn't a very good place to start:-)

mrfrost's picture

Sources for durum wheat berries can be found by doing a web search. One such source is , owned by flourgirl, a member of the fresh loaf community. Of course you can always scour your own geographic area for a local source.

Then it's a matter of coarsely grinding and sifting out the bran and germ to get your semolina(the endosperm). Again, don't know how easy or practical this will prove to be.

Nickisafoodie's picture

Not to sound rude, but really?  There is so much info out there that if you have not found much info on the net, then you perhaps could put a little more effort into it!

And don't forget to use the search box above for many prior posts on just about every aspect of this craft that you can imagine- including semolina... 

wmtimm627's picture

I find it interesting that someone would want to grind their own semolina flour when there are so many options available at Indian groceries. I bought a 25 lb bag of Durum Atta a year ago and have been completely satisfied using it for recipes calling for semolina.


mrfrost's picture

Atta is typically the whole grain, whereas semolina, by definition, is only the endosperm. 

Some people(most ?) choose not to use the whole grain, ala white wheat flour.

EvaB's picture

a local Indian store or Mexican store or Asian market etc, to go to, so we have to find flours where we can, and I found semolina in the health food store, had to order it, but I do have it.

When you live way up north or in the jungles or anyplace that has a small population base (around 38,000 in my city, and yes they call it a city) you have to deal with not being able to find many things that you see in magazines or online, so you either develop a good internet search ability and hope they can send you the stuff you need, or you find a local store that will order small amounts of things for you. Or you spend hours on the net and looking in the yellowpages for the nearest large city so you can spend all your holiday running around looking for your specialty needs, which may be more than just flours and so forth as a lot of other things are not easily available in locations like mine.

Its better now that 20 years ago, and forget anything that wasn't plain jane, and everyone used if it was over that as we had bare necessities and that was it, think of Arctic towns, where most stuff is flown in, barged in, or brought over an ice bridge the cost of baking anything there is terrible, so if you have a local market, or access to things don't complain if you can't find a particular spice or flour, think of the many poor people who can't even find flour for under $50 for a 20 pound bag.