Carrington Farms Semolina Flour Description
Chef's choice for making homemade pastas, pizza crusts, and breads!
Delicious Flavor – With its nutty flavor and pale golden color, this flour is a flavorful addition to your baking pantry.
High Gluten – Made from a coarse grind of durum wheat, semolina flour has a higher protein count than traditional flours.
Directions
Easy To Enjoy
Use Semolina flour to make pasta, Italian breads, couscous, cakes and more. Sprinkle on your pizza crust in place of cornmeal as it is less gritty and won’t burn.
Can be used to make a delicious custard to be a filling in pastries and baked goods.
Use to make a warm breakfast cereal in place of farina, grits or oatmeal.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 3 Tbsp. (31 g)
Servings per Container: About 22
| Amount Per Serving | % Daily Value |
|
| Calories | 110 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 23 g | 8% |
|
| Dietary Fiber | 1 g | 4% |
|
| Total Sugars Less than | 1 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 4 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 0 mg | 0% |
|
| Iron | 0.4 mg | 2% |
|
| Potassium | 0 mg | 0% |
|
Other Ingredients: Durum wheat semolina.
Contains: wheat
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Homemade English Muffins
[vc_row][vc_column][vc_column_text]There’s a certain elegance in simplicity, and nothing proves it quite like homemade English muffins. Made with simple ingredients, golden and airy from the skillet, they invite you to linger over breakfast. The butter and
raspberry jam melting into every crevice feels like the most unhurried delight in the world.
Homemade English Muffins
- 2-3/4 cups all-purpose flour
- 2-1/4 tsp. instant yeast
- 1 tsp. salt
- 2 Tbsp. sugar
- 3/4 cup milk
- 1/2 cup water
- 3 Tbsp. butter (melted)
- 1 large egg (room temperature)
- Semolina flour (or cornmeal, for dusting)
- In saucepan, warm milk, water and sugar together until about 110 degrees F. Stir in yeast and let it sit until foamy, about 5-7 minutes.
- In large bowl or in bowl of stand mixer, mix together flour and salt.
- Into saucepan with yeast mixture, add melted butter and egg.
- Pour liquid mixture into flour mixture. Using stand mixer or hand mixer, mix on low speed, then increase to medium-high, until dough is smooth and elastic, about 7 minutes.
- Lightly oil a mixing bowl and transfer English muffin dough. Cover and let rise until doubled in size, about 1 hour.
- On floured work surface, gently pat dough to just under 1-inch thick. Dust two baking sheets with semolina or cornmeal.
- Cut dough into rounds using 3-inch cutter and place cut-outs on prepared sheets. Cover loosely and let rise again about 30 minutes.
- Heat skillet or griddle over very low heat. Sprinkle semolina or cornmeal on cooking surface. Arrange dough rounds on griddle or skillet, cover, and cook 5-6 minutes per side, until golden-brown and cooked through.
Find these ingredients (plus all your pantry faves) at Vitacost.
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