Choose alternatives that hold batter consistency and help keep a light interior. These batters are sensitive to liquid ratios and acidity, both of which affect fluffiness and browning.
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 →Use Bread Flour at 1:1 for breads, ~3/4 cup for pasta — Closer in protein than AP. For pasta, reduce slightly — bread flour absorbs more water. Mix as the original recipe directs, then taste and adjust liquid or bake time in small steps after a test batch.