Usage Areas

Corn semolina is a versatile ingredient used in various gluten-free applications:

• Gluten-Free Pasta:
  • Corn semolina is widely used in gluten-free pasta production, such as gluten-free spaghetti, macaroni, and other noodle types. It helps create a firm, chewy texture that is characteristic of traditional semolina pasta.
• Polenta:
  • Corn semolina is a key ingredient in polenta, a traditional Italian dish that is cooked with water or broth to create a smooth, creamy texture. It can also be served in a firmer form, sliced and grilled or fried.
• Baking:
  • Corn semolina is used in gluten-free bread, cakes, muffins, and cookies. It can be combined with other gluten-free flours to improve the texture and provide a richer, more structured crumb.
• Thickening Agent:
  • It can be used as a thickening agent for soups, sauces, and gravies, adding a subtle corn flavor and smooth consistency to liquid-based dishes.
• Gluten-Free Snacks:
  • Corn semolina is used in the production of gluten-free crackers, chips, and other snack foods, providing a slightly coarse, crispy texture.
• Sweet Dishes and Puddings:
  • It is often used in making gluten-free puddings, custards, and desserts, where its texture helps create a hearty and satisfying dish.