Quinoa flour is an excellent alternative to all-purpose or whole wheat flour. It is nutritious (just look at the health benefits of quinoa) and is an excellent option for people with gluten sensitivities.
Quinoa flour has a nutty scent that I like, but it may take a bit of time to get accustomed to the flavor. If you’d like to switch to quinoa flour in your baking and cooking and are having trouble with the change of flavor, try to ease into it. For instance, in a recipe that calls for a cup of flour, use 1/4 cup of quinoa flour and 3/4 cup of all-purpose flour. Gradually increase the quinoa flour proportion and decrease the all-purpose flour proportion with each recipe you make until you have successfully transitioned. I used this method to switch from dairy milk to non-dairy milk, and it worked well.
Making quinoa flour is a simple two-step process.
- Toast the quinoa. To toast the quinoa, place it in a skillet and heat over medium heat, stirring. When it starts to turn brown, listen for a popping sound. When you hear the popping sound, continue to cook for a minute longer. Remove from heat and transfer to a blender or food processor. Allow it to sit for a few minutes to cool a bit.
- Blend until it reaches the consistency of flour. Be careful when handling, it may still be hot.
It’s that simple! You can use this in place of flour without making any adjustments to the measurement (i.e. 1:1).
Put quinoa flour to work in this blueberry pancake recipe.