Can you use Semolina flour instead of Tapioca in baking a cake?

You can't directly substitute semolina flour for tapioca starch in a cake recipe. Here's why:

* Texture: Semolina is a coarse, granular flour made from durum wheat. It adds a chewy, slightly grainy texture to baked goods. Tapioca starch is a fine, smooth powder that provides a soft, tender texture.

* Gluten Content: Semolina has a higher gluten content than tapioca starch. Gluten helps dough rise and creates a chewy texture. Too much gluten in a cake can make it tough and dense.

* Moisture Absorption: Tapioca starch absorbs a lot of moisture, which helps create a moist cake. Semolina absorbs less moisture, which can lead to a dry cake.

What to do instead:

* Reduce the amount of semolina: You can try substituting a small amount of semolina for tapioca starch, but you'll need to reduce the amount you use to avoid a tough cake.

* Use a different substitute: If you don't have tapioca starch, you can try using other gluten-free flours like rice flour or potato starch. These flours will provide a similar texture to tapioca starch.

* Look for a recipe that uses semolina: There are many cake recipes that specifically call for semolina flour. These recipes are designed to take advantage of semolina's unique texture and flavor.

Remember, baking is a science, and substitutions can sometimes lead to unexpected results. It's always best to start with a recipe that has been tested and proven to work.