Semolina — Cups to Grams Conversion
One cup of semolina weighs 165g, noticeably heavier than plain flour, since its coarse durum particles pack more tightly.
Semolina Cups to Grams Chart
| Cups | Grams |
|---|---|
| ¼ cup | 41g |
| ⅓ cup | 55g |
| ½ cup | 83g |
| ¾ cup | 124g |
| 1 cup | 165g |
| 1½ cups | 248g |
| 2 cups | 330g |
| 3 cups | 495g |
Source: USDA FoodData Central · Measurement method: Spooned & levelled
Tablespoon & Teaspoon Weights
| Measure | Grams | Notes |
|---|---|---|
| 1 tbsp (US/UK — 15ml) | 10.3g | Standard in US, UK, Canada |
| 1 tbsp (Australian — 20ml) | 13.8g | One-third larger than US/UK |
| 1 tsp (5ml — universal) | 3.4g | Same worldwide |
About Semolina
Semolina is the coarsely milled endosperm of durum wheat, a hard, high-protein wheat variety. It has a pale yellow colour, a slightly granular texture, and a mild, nutty flavour, and is the defining ingredient in fresh pasta and couscous. In baking, it adds a pleasant gritty texture and golden colour to cakes, shortbread, and flatbreads.
Why the Weight Per Cup Varies
Semolina's coarse, dense durum wheat particles pack more tightly than soft wheat flour, giving a cup weight of 165g, noticeably heavier than plain flour at 120g. This is exactly why substituting semolina for flour by volume, rather than by weight, produces a drier, denser result than intended.
Names in Different Countries
"Semolina" everywhere for the coarse durum product; "fine semolina" (sometimes "semola") is a finer grind used in certain cakes. It is a completely different grain from polenta, despite a similar pale-yellow appearance.
Common Recipe Uses
Fresh pasta dough, couscous, semolina cake such as basbousa or revani, shortbread, and dusting bread-baking surfaces to prevent sticking.
Substitutions
Fine polenta (cornmeal) can substitute in some cakes for a similar gritty texture, though the flavour differs. Plain flour substitutes by weight for structure but loses semolina's characteristic gritty bite.
Frequently Asked Questions
No — semolina is milled from durum wheat and contains gluten; polenta is milled from corn and is gluten-free. They look similar but come from completely different grains.
Its coarse, dense durum wheat particles pack more tightly than fine soft-wheat flour particles, 165g versus 120g per cup.
Yes — replacing up to half the flour with semolina gives the classic sandy, crumbly texture used in many traditional shortbread recipes.
10.3g for a US/UK tablespoon (15ml), or 13.8g for an Australian tablespoon (20ml).
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