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Gluten-free semolina does exist and can be made from naturally gluten-free grains such as corn and rice. It is an option for anyone wishing to make Roman-style gnocchi, semolina desserts and other traditional recipes in a gluten-free kitchen.
Conventional semolina is made from durum wheat and contains gluten. People with coeliac disease therefore need to choose a product specifically labelled gluten-free, made from suitable, carefully controlled ingredients.
Which semolina should you choose for gluten-free cooking?
There are alternatives with different characteristics.
Corn semolina has an amber-yellow colour, a more pronounced flavour and a pleasantly rustic texture. It is particularly suitable for Roman-style gnocchi and savoury dishes.
Mulino Marello offers gluten-free corn semolina, made by stone-grinding selected corn varieties.
Rice semolina, by contrast, has a pale colour and a milder flavour. It is a good choice for semolina desserts, soft preparations and recipes where a neutral taste is preferred.
You can learn more on the product page for Mulino Marello gluten-free rice semolina.
Can you make gluten-free Roman-style gnocchi?
Yes. Roman-style gnocchi can be made by replacing conventional semolina with corn or rice semolina labelled gluten-free.
The basic steps remain the same: cook the semolina in the liquid specified in the recipe, stir until the mixture thickens, spread it out, leave it to cool and cut out the gnocchi before browning them in the oven.
The amount of liquid and cooking times may differ from those used for wheat semolina. It is therefore important to follow a recipe designed for the product you choose.
To get started, see Mulino Marello corn semolina, with guidance for making Roman-style gnocchi.
What is the difference between corn semolina and rice semolina?
The main differences are the grain they are made from, their flavour and how they behave during cooking.
Corn gives a more pronounced flavour and a deeper colour. Rice produces a milder result, particularly well suited to sweet dishes.
Neither should be treated as an identical substitute for wheat semolina: to achieve a good result, check the proportions in your recipe.
Three mistakes to avoid
Assuming you can use exactly the same quantities as conventional semolina. Corn and rice may absorb liquids differently: start with the instructions in a recipe intended for your chosen product.
Not stirring during cooking. Even cooking helps prevent lumps and gives a smooth, uniform mixture.
Working with the mixture before it has cooled. When making Roman-style gnocchi, allow the mixture to become firm enough to cut.
Is gluten-free semolina suitable for people with coeliac disease?
Yes, provided that the product is labelled gluten-free and meets the requirements for foods suitable for people with coeliac disease.
It is not enough for a grain to be naturally gluten-free: the risk of cross-contamination during processing and packaging must also be considered.
A choice that starts with the raw ingredients
At Mulino Marello, we work with selected grains, valuing stone-grinding and a thorough understanding of their characteristics.
Our aim is to offer recognisable ingredients that help you rediscover the pleasure of traditional gluten-free recipes.
Ready to make your own gluten-free Roman-style gnocchi?
Discover our corn semolina or rice semolina and choose the one best suited to your recipe.