A question about a recipe: Butternut Squash and Roasted Garlic Galette
I don't have access to semolina flour...what do you suggest I use as a substitute??
Step 1 on the recipe "Butternut Squash and Roasted Garlic Galette" from lorinarlock. It says:
"To make the dough: Put the flour, semolina, and salt in the bowl of a food processor. Pulse to combine. Add the butter and pulse to form a mixture that looks like small peas. Add the ice water, 1 tablespoon at a time, until the dough sticks together (to test, remove the top and gather the dough in your fingers. If it sticks together without crumbling, it’s ready). Add the ice water while pulsing, until the dough comes together, being careful not to over mix. Transfer to a lightly floured board and shape the dough into a disk. Wrap tightly in plastic and refrigerate for at least 30 minutes and up to 24 hours."