DIY Quinoa Flour
DIY quinoa flour is a great way to experiment with new flours and save money. Grind the quinoa in no tie using a coffee grinder or high-speed blender.
Servings: 2 and 1/3 cups (376 g) flour
Ingredients
- 2 cups 376 grams uncooked quinoa grain
Instructions
- Rinse 2 cups of quinoa through a fine mesh sieve for at least 1 minute to remove any remaining saponins. Shake off as much water as possible.
- Spread on an ungreased large rimmed baking sheet. Bake at 350F (180C) for 12 to 15 minutes until dry, slightly golden and fragrant. Cool completely.
- Place 1/4 cup of quinoa seeds in the grinder (adding any more will overload the grinder and prevent the seeds from being ground to a fine consistency).
- Using on/off pulses, process, shaking the grinder every few pulses to ensure an even grind, until the seeds are finely and evenly ground. Repeat with more seeds until you have the desired amount of flour.
Notes
Tip: Toasting the quinoa gets rid of any remaining bitterness and lends a deepened nutty flavor that is wonderful in baked goods.
Storage: Store quinoa flour in an airtight container of the refrigerator for up to 6 months, or freeze for up to 1 year.
Do I need to rinse my quinoa before grinding?
Yes. Virtually all quinoa that reaches consumers in North America and Europe has already had the saponin removed (this includes quinoa flour and quinoa flakes), but some traces of saponin typically remain due to processing.
Yes. Virtually all quinoa that reaches consumers in North America and Europe has already had the saponin removed (this includes quinoa flour and quinoa flakes), but some traces of saponin typically remain due to processing.
Nutrition
Serving: 1/3 cup | Calories: 140kcal | Carbohydrates: 24g | Protein: 6g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 8mg | Fiber: 4g | Sugar: 2g