I'm still experimenting with pizzas and a Jamie Oliver recipe suggests splitting the flour with fine semolina flour.

Can you just fine semolina or do you need semolina flour?
http://www.mysupermarket.co.uk/tesco...Fine_500g.html

Hope this helps...

http://http://www.cupcakeproject.com...-confused.html

I've found a millionaire's shortbread recipe that uses semolina in the base (which I think would make it nice and crumbly) but I reckon I could use the easier to find semolina grain for it and not the flour.

Thanks

Any info about using polenta in the base also?

Sorry no, but I was wondering about that myself - if it could be used as a substitute... especially since I have an unopened bag of it in the cupboard, but no semolina...

I've seen quite a few cake recipes using polenta though - not entirely as a flour substitute, just as an addition.

Thanks for the info