Corn semolina or rice semolina? Both can be used in gluten-free cooking, but they derive from different raw materials and can give different results depending on the preparation.

Corn semolina

The gluten-free corn semolina it is suitable for sweet and savory recipes and allows you to maintain the characteristic taste of corn. It can also be used for preparations such as gluten-free Roman gnocchi.

Rice semolina

The gluten-free rice semolina instead it starts from rice and allows you to obtain a different base, useful in both sweet and savory preparations.

Which one to choose?

There is no absolute best semolina. Corn semolina is indicated when you want to further enhance the character of the corn. Rice semolina, on the other hand, is a valid alternative when you prefer to start from rice and obtain a different profile.

Gluten-free Roman-style gnocchi

On the Mulino Marello website you will find a recipe dedicated to Gluten-free Roman-style gnocchi, useful for concretely seeing how to use semolina.

Even in sweet preparations

Semolina can also be used in desserts, as shown in our recipe sweet semolina.

You can start from Mulino Marello home page to see naturally gluten-free flours, mixes, recipes and products.