German Semolina Pudding Recipe (Grießbrei) (2025)

FAQs

Is semolina the same as griess? ›

In Germany, Austria, Hungary, Bosnia-Herzegovina, Bulgaria, Serbia, Slovenia, Romania, Slovakia and Croatia, (durum) semolina is known as (Hartweizen-)Grieß (a word related to "grits") and is mixed with egg to make Grießknödel, which can be added to soup.

Grießbrei (German Semolina Pudding)

It's rich in protein, fiber, and B vitamins and may support weight loss, heart health, and digestion. Most people can enjoy semolina with no issue, but a small percentage of the population may not tolerate it due to its gluten or wheat content. If you can tolerate it, try adding semolina to your diet.

There's coarse semolina and fine semolina. All semolina flour is produced from durum wheat and has a coarse texture, but there is still a significant difference between coarse and fine semolina. Coarse semolina has a much grittier feel and is the type of flour used for pasta and couscous.

Is semolina healthy for diabetics? Semolina is rich in magnesium and fiber, and is, therefore, good for diabetes. These are nutrients that help improve the overall blood sugar levels in the body and can also help reduce the risk and onset of type 2 diabetes.

What Is the Difference Between Polenta and Semolina? As polenta is made from corn, it's gluten-free. Semolina, on the other hand, is coarsely ground, high-gluten durum wheat used to make pasta, cakes, and breads. Photo by Getty Images.

Semolina is available by the name Grieß in Germany. There are 2 variations usually available at grocery stores in Germany: Hartweizen-Grieß and Weichweizen-Grieß. For my recipe, you will need Hartweizen.

Note that while semolina flour technically refers to a product made with durum wheat, sometimes the term “semolina” is more loosely used to refer to any manner of coarsely milled grain, from corn (cornmeal) to wheat (like farina, as in Cream of Wheat), although these products are generally not interchangeable.

It's not good for people with medical conditions that are linked to gluten and wheat, even if it is a good ingredient for pasta.

Is semolina full of sugar? ›

Per 100 g contains whole grain semolina:

67 g carbohydrates (of which 0.4 g sugar) 5.5 g dietary fibre. 13 g protein. 1.3 g fat.

In terms of macronutrient ratios, oats are higher in protein, lower in carbs, and higher in fat per calorie than Semolina. Oats have a macronutrient proportion of 17:67:16 for protein, carbs, and fat from calories, while Semolina has a ratio of 11:84:5 for protein, carbohydrates, and fat from calories.

Of course, semolina offers the best texture and flavor, but you can swap in an equal amount by volume of bread flour in a pinch. You can also substitute all-purpose flour, but bread flour is a better option — its higher protein content is closer to semolina, which will ensure better results.

Semolina flour has a slightly nutty, sweet taste and a coarse texture similar to cornmeal. These qualities make corn flour a popular substitute for semolina.

Suji is also known as semolina which is called rava in Indian households and it is a by-product of durum wheat. Suji is coarse middling made from durum wheat.

Unlike the more famous couscous, which comes from the slow processing of durum wheat semolina in water, bulgur is made of steamed and crushed durum wheat grains.