Quinoa flour is a high-protein, gluten-free flour made from quinoa seeds. It can be ground or unground, and is often mixed with other flours for baking. It has a delicate flavor and can also be used as a thickener. It is best stored in the refrigerator or freezer and can be made at home with a food processor or grain mill.
Quinoa flour is a flour made from quinoa, a grain-like seed native to the Andes Mountains of South America. Quinoa is a somewhat unique grain, as it has a very high protein content that has made it a critical part of the Andean diet for centuries. Widespread exposure to wheat has led the rest of the world to introduce a number of quinoa-derived products, including grains and flour.
This flour can be made from ground or unground seeds. The unground seeds produce a coarser and more nutritious flour, while the ground ones are used to obtain a much smoother flour. In both cases, the flour is typically creamy yellow to ivory in color. Quinoa is gluten-free, so the flour can be safely used in gluten-free baking projects for people with gluten intolerance. Bakers need to be careful, however, as they can be made into a structure that contains gluten, in which case it can be contaminated.
The remarkably high protein content of quinoa grains is true in quinoa flour, with an average protein content of around 17%. This flour is also very rich in dietary fiber. The high protein content can interfere with baking, so many bakers recommend mixing quinoa with other flours, rather than using it on its own. Plain quinoa flour can make dishes feel gooey, heavy, or sticky, a result that’s generally considered undesirable.
The flavor of the flour is very delicate, with a hint of softness. It is often combined with tapioca, potato starch, and sorghum to create a gluten-free baking blend. Many gluten-free bakers experiment with bulk flours to arrive at a blend that works for them. Quinoa flour can also be used as a thickener in sauces, soups and other dishes, especially in cases where additional protein might be considered beneficial.
This flour can be quite expensive in the store and can go rancid easily. Ideally, it should be stored in the refrigerator or freezer, rather than at room temperature, and shouldn’t be exposed to heat, bright light, or moisture until ready to use. To save money on commercially ground flour, cooks with food processors or grain mills can also make their own, using store-bought quinoa grains. One benefit of homemade flour is that cooks can make exactly whatever they need to and can grind it with other grains and flours to achieve a uniform blend and texture.
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