Pick substitutes that preserve tenderness, aeration, and even rise in cake batters. Cake structure depends on balanced fat, sugar, and hydration. Wrong swaps can create a dense or dry crumb.
Yes. Start with Bread Flour at 1:1 for breads, ~3/4 cup for pasta, then adjust liquid or bake time in small steps after a test batch.
Use 1:1 for breads, ~3/4 cup for pasta
Closer in protein than AP. For pasta, reduce slightly — bread flour absorbs more water.
View full adjustment notes →On CupOrGram, 1 cup of semolina is treated as 167 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Semolina cups to grams →Bread Flour at 1:1 for breads, ~3/4 cup for pasta is the closest match — Closer in protein than AP. For pasta, reduce slightly — bread flour absorbs more water. If that is unavailable, All-Purpose Flour (1:1, expect softer texture).