I hope you all don't get tired of Quinoa recipesbecause I have so many yummy ones to share with you! Last week I featured my Pumpkin Quinoa Cookies, and today I'm going to show you how to make your own quinoa flour to make them! This protein packed food is so versatile and good for you, that I have everything from main dishes to desserts stashed away in my recipe box, that I can't wait to show you.
Most people use quinoa as a substitute for ricebut I've found that it makes a great gluten-free flour too! Quinoa is an incredible superfood that is packed with protein, fiber, vitamins and minerals. But quinoa flour is expensive, and can cost from $14 - $17 per bag! Fortunately I've discovered that it can be made at home for less money, which is music to my wallet.
Unlike other gluten free flours, Quinoa Flour doesn't need added gums (xanthan gum or guar gum) to make your baked goods work. It looks and feels like whole wheat flour, and can be used in many baked recipes from cakes and cookies, to muffins and quick breads. (Unfortunately I haven't been able to make it work in yeast breads). It can also be used in soups, stews, and gravies as a thickening agent, or added to smoothies for a protein boost. Quinoa flour has an earthy, nutty flavor that can take some getting used to. I love it, but if this is your first time using quinoa flour, I would suggest a recipe that has other strong flavors in it, such as molasses or cocoa powder.
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How To Make Quinoa Flour
1 cup Quinoa
Rinse quinoa thoroughly in a fine-mesh strainer. Drain well, then spread quinoa out evenly on a baking sheet. Bake at 350 degrees F for about 15 minutes, or until golden brown and aromatic. Allow to cool.
Using a Coffee and Spice Grinder , Grain Mill, or High Speed Blender, grind the quinoa into a flour consistency.
If using a coffee or spice grinder, process the quinoa in small batches of 1/4 cup at a time. (Overloading the grinder will result in a courser, uneven consistency) Stop and shake the grinder up and down every 15 seconds or so, then continue grinding until the right texture is reached. (It took me 1 1/2 minutes to do this).
Store in an air tight container in the refrigerator for up to 3 months.
1 cup of quinoa will make 1 1/3 to 1 1/2 cups of quinoa flour.
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