Quinoa Flour

  • 1 cup weight = 112 grams
  • Is not only high in protein, but supplies a complete protein containing all nine essential amino acids, including lysine, essential for tissue growth and repair.
  • Slightly nutty flavour similar to wild rice, easy to digest, Quinoa has high levels of calcium, protein, complex carbohydrates, phosphorous, iron, fibre and B vitamins, making it a valuable grain for those with migraines, diabetes or atherosclerosis.
  • Quinoa has been cultivated in Peru, Chile and Bolivia for over 5000 years, and was the staple food of the Incas, who considered it sacred.  Trying to control and destroy the population and its culture, the invading Spanish conquerors banned the cultivation and use of quinoa. Fortunately it didn’t completely disappear; people started rediscovering this nutritious grain in the 1980s, and it continues to become more popular as its benefits are realized.
  • Quinoa is the seed of a plant with edible leaves related to leafy vegetables like spinach, Swiss chard and beets. It adds moisture to baked goods.
  • Quinoa flakes are an excellent replacement for oats in cookies, breads, cakes and rolls and a delicious addition to granola.

Store in: the refrigerator or freezer.
How to use: Mix with other flours, up to 25 percent of total blend, to increase the nutritional value of baked goods.
Watch out for: Too much can overpower the flavor of bakery items. Whole quinoa seeds should be rinsed first to remove the bitter-tasting natural oil that sometimes lingers on domestic varieties.
Substitution: Grind quinoa seeds in an electric coffee grinder or try rice flour. If you can tolerate Oats, use certified uncontaminated Oat flour.