Semolina (Gluten)

What is Semolina?

Semolina is a type of coarse flour made from durum wheat, a hard variety of wheat. It is commonly used in pasta, couscous, and various baked goods due to its high gluten content and gritty texture. Semolina is also used in sweet dishes like semolina pudding and as a breading for fried foods.

Why do I have an intolerance to Semolina?

Intolerance to semolina typically stems from a sensitivity or allergy to wheat or gluten, which is present in semolina. Individuals with celiac disease or non-celiac gluten sensitivity may experience adverse reactions when consuming semolina, as their bodies cannot properly process gluten. Symptoms of intolerance can include gastrointestinal discomfort, bloating, and skin rashes.

What can I do about it?

To manage semolina intolerance, avoid foods containing semolina and check ingredient labels carefully for hidden sources of wheat. Option for gluten-free alternatives like rice, corn, or quinoa-based products. You can also explore gluten-free flours such as almond or coconut flour for baking and cooking.