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Reply to "Soy flour, Whole wheat flour, Chickpea flour, Semolina (Fine), Semolina (Coarse) - Recipe ideas?"
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[quote=Anonymous][quote=Anonymous]The semolina, coconut and marmalade cake from Ottolenghi's "Jerusalem" is divine. I love the crumbly texture. https://tastecooking.com/recipes/semolina-coconut-marmalade-cake/[/quote] Hmmm. I have fine semolina for making pasta and coarse semolina for making couscous. I wonder which semolina to use? [/quote]
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