wheat semolina flour
Durum wheat, the hard version of this grain, creates a coarse grind flour with trademark nutty flavor and golden color. Most commonly used in pasta and baked goods, semolina is very high in protein producing good structure and elasticity. From a technological point of view, semola flour has low-gluten content suitable for certain gluten sensitivities (i.e., people with non-celiac gluten sensitivity), but unsuitable for coeliacs. It holds in moisture, resulting in a meaty texture on the finished product. Wheat semolina flour is also widely used in Italian cuisine.