Semolina flour is a type of flour that’s ... try either almond flour or a mix of lupin flour and vital wheat gluten flour ...

While lupin flour has a long shelf life (18-24 months unopened), it’s best to use it within 6 months of opening the package, ...

Pran-RFL Group, one of the country's leading conglomerates with diversified interests, including in food processing, has started producing both whole wheat and refined flour alongside semolina.

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

Self-raising flour is widely available in UK supermarkets. Outside of the UK and USA, it is not commonly used. Self-raising flour will not keep for very long. The baking powder absorbs moisture ...

As the process of contemporary flour-making often affects its taste and nutritional quality, look for the stone-ground variety that’s ground in a revolving stone mill to ensure the best flavour.

Makroud is a filled sweet cookie dish found in the Maghreb region. Photo / Simon Bajada Makroud are one of the delicious culinary products of the Maghreb region. With a Tunisian-inspired recipe ...

As well as being a comforting dessert, semolina makes a delicious, nourishing breakfast served with fruit. In fact it is better than most commercial breakfast cereals, which often change the ...

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