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. Traditional wheat flour is also an option if you aren’t on a gluten-free diet. Durum flour: O'Donnell and Lombardi recommend using durum flour for all of your pasta needs. 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. Either cake flour or pastry flour can be used as a 1:1 substitute for all-purpose flour in most baking recipes. 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. OR - 1 cup spelt or Kamut flour. Traditional wheat flour is also an option if you aren’t on a gluten-free diet. “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. Semolina: Coarse Durum Wheat Flour . Per cup of semolina flour needed, substitute: 1 cup durum wheat flour - high in gluten. Durum flour is an unbleached flour ground from the hard wheat called "durum wheat." 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. Semolina is made by coarsely grinding the endosperm of durum wheat. Both of these types are lower in gluten but not gluten-free. Though durum wheat is used to also make semolina, semolina isn't the same as durum flour. While grinding it, fine powder is also produced. 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