how many grams in a teaspoon of semolina flour?

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things people ask

• Why would a recipe call for just a teaspoon of semolina?
  Usually for crunch on top of a loaf or scattered into a muffin batter — 1-2 teaspoons (3.4-7 g) gives a polenta-cake feel without making the crumb dense. Some pizza recipes also call for a teaspoon under each ball during proofing to keep the dough from sticking to the proofing tray, which is purely a texture and release function.
• Can I substitute a teaspoon of semolina for cornmeal?
  In small amounts, roughly yes — both are coarse and pale yellow, and 1 teaspoon (3.4 g) of either gives a similar gritty mouthfeel. The flavors differ: semolina is wheaty and slightly sweet, cornmeal is more assertive. For dusting a pizza peel or topping a focaccia, the swap works. For a cornbread where corn flavor is the point, it doesn't.
• Is a teaspoon of semolina enough to thicken anything?
  Not on its own. One teaspoon (3.4 g) is about a third of what you'd need to noticeably thicken a cup of liquid, and semolina thickens less efficiently than cornstarch or all-purpose anyway. At the teaspoon scale, treat it as a textural addition rather than a thickener — sprinkled over a fruit filling before the top crust goes on, for instance, to soak up excess juice without forming a gel.

related conversions

• Semolina Flour: cups to grams
• Semolina Flour: tablespoons to grams
• Semolina Flour guide