We bake a lot with durum wheat semolina (semola in Italian) and have been wondering about trying rava in some of our recipes. We didn't realise that only bansi rava is made from durum wheat.
In southern Italy, they traditionally bake breads with semola, often 100%, but they use semola rimacinata (twice milled), which is much finer than regular semola.
We really like the flavour, so we love using it, but it is more expensive than regular wheat flour - that's why we were thinking of switching to or mixing with rava.
We also make pasta with semola rimacinata, but you're right, it's quite a workout ☺️.
Oh that's just something we picked up along the way on our baking journey. It's nothing compared with the wealth of information you've opened our eyes to in your posts ☺️.
I’m heartbroken to know that rava actually comes from wheat and is not gluten free. 😶🌫️ I’m gluten intolerant and thought those upmas and rava idlis are my best bets to not inflame my gut. On that note, I would love to cook with durum semolina so if you can share a brand name, that’d be nice. Fascinating read, thanks!
Hi Ishita, I buy a brand called Bobs Red Mill, here in the US. However, just fyi- semolina contains gluten as well. Any of the wheat (Triticum) species contain gluten unfortunately. So, does barley and rye and any hybrid of the 3 grains listed above.
Very useful breakdown, thanks!
We bake a lot with durum wheat semolina (semola in Italian) and have been wondering about trying rava in some of our recipes. We didn't realise that only bansi rava is made from durum wheat.
In southern Italy, they traditionally bake breads with semola, often 100%, but they use semola rimacinata (twice milled), which is much finer than regular semola.
We really like the flavour, so we love using it, but it is more expensive than regular wheat flour - that's why we were thinking of switching to or mixing with rava.
We also make pasta with semola rimacinata, but you're right, it's quite a workout ☺️.
That’s fascinating to know! Thanks for sharing this! 🙏🏽
Oh that's just something we picked up along the way on our baking journey. It's nothing compared with the wealth of information you've opened our eyes to in your posts ☺️.
So Upma with Bansi Rava is nutritious with higher protein than regular Rava, is it right ?
Yes...by a few percentage points.
I’m heartbroken to know that rava actually comes from wheat and is not gluten free. 😶🌫️ I’m gluten intolerant and thought those upmas and rava idlis are my best bets to not inflame my gut. On that note, I would love to cook with durum semolina so if you can share a brand name, that’d be nice. Fascinating read, thanks!
Hi Ishita, I buy a brand called Bobs Red Mill, here in the US. However, just fyi- semolina contains gluten as well. Any of the wheat (Triticum) species contain gluten unfortunately. So, does barley and rye and any hybrid of the 3 grains listed above.
Remaining grains are all gluten free.
Fascinating - as always!
Thank you, my friend!