Can you substitute whole wheat flour for semolina flour?

You can substitute whole wheat flour for semolina flour, but it will affect the final product.

Here's why and how to consider substituting:

* Texture: Semolina is coarser and has a higher gluten content than whole wheat flour, giving it a chewy texture often used in pasta and bread. Whole wheat flour will create a softer, less chewy texture.

* Flavor: Semolina has a slightly nutty flavor that whole wheat flour lacks.

* Absorption: Whole wheat flour absorbs more liquid than semolina, so you may need to adjust the recipe accordingly.

* Color: Whole wheat flour will give your product a darker brown color compared to semolina's pale yellow.

Substitutions:

* For pasta: Using whole wheat flour will produce a softer pasta. To compensate, you can add a bit more semolina to the dough.

* For bread: Whole wheat flour will make a denser, slightly less flavorful bread. You can experiment with adding a small amount of semolina to the dough for extra texture and flavor.

* For couscous: Whole wheat flour is not a suitable substitute for couscous.

General Guidelines:

* Start with a 1:1 substitution of whole wheat flour for semolina flour.

* Adjust the amount of liquid as needed, depending on the recipe.

* Consider adding a small amount of semolina to the dough for extra texture and flavor, especially when using whole wheat flour for pasta or bread.

Important Note: It's best to experiment with different substitutions to find what works best for your recipe and taste preferences.