Guide on How to Make Quinoa Flour

Quinoa flour is the ground version of whole quinoa; one of the oldest cultivated grain-like crops known to man. Although most people mistake quinoa to be a grain, quinoa is actually the seed of the hardy and drought-resistant quinoa plant.

Quinoa is valued for its high iron and protein content. Moreover, since it is devoid of gluten, it can be safely consumed by people with gluten allergies or celiac disease. Once ground the flour has a cream color to it, and can be used to prepare various healthy, gluten-free dishes.

One can prepare quinoa flour from milled or unmilled quinoa grains. Grinding unmilled grains will give you smooth, soft flour, while grinding milled grains will result in flour with a more coarse texture. However, both unmilled and milled quinoa flour are ivory to creamy yellow in color.

Before grinding this grain, quinoa seeds are usually soaked in water for a few hours, so as to release a bitter-tasting compound called saponin. Thorough rinsing will ensure the seeds are free from this compound. The washed seeds are then dried, ground, and stored in air-tight containers. This flour is good to be used within the next three months.

This flour can be used to substitute half the amount of all-purpose flour used in baking. However, it is important to note that quinoa flour cannot replace all-purpose flour completely, because its properties and flavors are very different.

If you're baking for a person with gluten allergy, make sure you prepare a quinoa baking mix; combine three parts of quinoa flour, three parts of sorghum, two parts of potato starch, and one part of tapioca flour. This mix is gluten free and can be used to prepare various gluten-free baked foods.

Ingredients

• ½ cup quinoa flour
• ¼ cup teff flour
• ¼ cup bean flour
• ½ cup potato starch flour
• 2 tsp. gluten-free baking powder
• ½ cup milk
• 1 egg
• ½ cup vegetable oil
• 2 tsp. xanthan gum
• 1 tbsp. castor sugar

Preparation Procedure

Step 1: Preparing Dry Ingredients
There are four kinds of flour used in this bread recipe. Sift the different flour types using a sieve, one at a time into a large mixing bowl. Then, using the same sieve, sift the baking powder and xanthan gum into the flour mix. Now, add sugar.

Step 2: Preparing Wet Ingredients
In another bowl, break open the egg and beat it slightly. Add milk and vegetable oil to the beaten egg and whisk thoroughly. Avoid using an electric beater, because it tends to overbeat the mixture.

Step 3: Combining and Baking
Pour the wet ingredients into the dry ingredients and mix until the mixture has been combined properly. Once the thick batter is ready, dollop out the mixture on an ungreased baking tray and bake it at 180°C for 20 - 25 minutes. The bread will puff up and appear nice and brown. Allow it to cool on a cooling rack.

Your quinoa bread is ready! You can eat them right away or freeze them for later use. You can also use this flour to make various foods like cookies, cakes, pancakes, wraps, etc. The pancakes will not come out as thin as the one made with wholemeal flour, nevertheless, it's great for people with gluten intolerance.