rice flour or semolina

jcr16

i have a mary berry recipe for shortbread. yummy love the stuff.

anyway it says rice flour as an ingrediant to make the shortbread lighter. it does say aswell tho . if u don't have rice flour u can use ground semolina.

so my question is. ( it a bit long winded and prob don't make sence) when i look for semolina on tesco online it comes up with whitworths semolina 500g for 44p. ( do u think this is ground semolina) and the rice flour is £1.04 for ikg bag. which do u think is best for the shortbread. neither ingrediant mean anything to me. there is a little bit of price difference. 500g of rice flour ( if oculd buy it in 500g ) would be 52p.


sorry did say was long and prob confusing.:rotfl:

DebtphobicDeirdre

I would try the cheapest first and see how it goes. Semolina is always ground,its tapioca that isn't- it looked like frogspawn at school- yuk.

pounds_and_pensive

My MIL was here earlier, bemoaning the fact that you can't seem to be able to get Tapioca any more. I said I thought I had some, but when I looked it turned out to be Sago, so I gave her some of that instead. It looked just the same (like tiny polystyrene bean bag balls!). Does anyone know what the difference is?

custardy

think sagos just bigger IIRC

jcr16

i've sorted the prob now. while in morrisons this morning they had the be-ro cook book. anyway there a recipe in there for shortbread which is just flour , sugar and butter. so i don't need either. thanks for replies tho.

Seakay

If you like a slightly 'sandy' texture in shortbread then rice flour is for you, although I would only substitue some of the flour with it so not worth buying rice flour really if you don't want it for anything else (unless you are setting up in the shortbread business!). I've never used semolina, so I imagine it would have the same effect but don't know.

Seakay

pounds_and_pensive wrote: »

My MIL was here earlier, bemoaning the fact that you can't seem to be able to get Tapioca any more. I said I thought I had some, but when I looked it turned out to be Sago, so I gave her some of that instead. It looked just the same (like tiny polystyrene bean bag balls!). Does anyone know what the difference is?

From Wikipedia:
Sago is a powdery starch made from the processed pith found inside the trunks of the Sago Palm Metroxylon sagu......Sago looks like tapioca and both are pearly grains of starch, but tapioca is made from the root of the cassava plant. They are similar but are not identical when used in recipes