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.
Substitution possible? Cream of Wheat for Semola
Aug 03, 2004
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