OR - If making pasta, you can use all-purpose flour; however the pasta will be softer So we only use almond flour or almond meal, coconut flour, ground flaxseed meal, sesame flour, and other nut flours in the majority of our low carb breads and bakes. Thi Cake flour, which is made from softer wheat, is specifically designed for baking up tender and light cakes, and the same goes for pastry flour. Dough made from durum is less elastic, which makes it a perfect companion to a rolling pin. Though durum wheat is used to also make semolina, semolina isn't the same as durum flour. Semolina is made by coarsely grinding the endosperm of durum wheat. One of the most popular flours for making pasta is semolina flour, which is a coarsely ground flour made from a particularly hard variety of wheat called durum. Traditional wheat flour is also an option if you aren’t on a gluten-free diet. Durum flour is an unbleached flour ground from the hard wheat called "durum wheat." OR - 1 cup spelt or Kamut flour. Both of these types are lower in gluten but not gluten-free. Per cup of semolina flour needed, substitute: 1 cup durum wheat flour - high in gluten. Durum flour: O'Donnell and Lombardi recommend using durum flour for all of your pasta needs. Traditional wheat flour is also an option if you aren’t on a gluten-free diet. In fact, the word durum means hard (as in the word "durable"), in reference to the amount of force it takes to grind it. To substitute millet flour with another gluten-free ingredient, add sorghum flour, buckwheat flour, or rice flour. For baked goods requiring yeast, it is best to add in 1/3 cup of almond flour for every 1 cup of flour to enhance the nutrition content and taste of the recipe without altering the texture. “Canadian durum is known for its exceptional brightness and it gives a very pleasing yellow colour to the bread crumb, something that many consumers find appealing.” With regards to functionality, “durum flour is strong but it’s not very elastic,” says Supeene. Any North American flour labeled ‘Bread’ flour, and British flour labeled as ‘Strong’ flour will have similar characteristics to Manitoba flour, which is what this kind of flour is apparently called in some other countries. While grinding it, fine powder is also produced. When using almond flour in non-yeast baked goods, substitute up to ¼ of the flour with almond flour. Semolina: Coarse Durum Wheat Flour . Either cake flour or pastry flour can be used as a 1:1 substitute for all-purpose flour in most baking recipes.

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