Quinoa flour has a distinctive earthy, naturally nutty and slightly sweet flavor and appeals to anyone interested in deliciously baked goods. Quinoa flour adds whole-grain nutrition and essential amino acids to baked goods. This flour is easily adapted to a broad range of healthy baking recipes, from desserts to flatbread, pancake and muffins to breads. Try replacing up to 25% of the flour in your favorite recipes with it; the subtle sweet flavor is perfect in muffins, waffles, cookies, and more. Naturally gluten-free, quinoa is one of the only plant foods that is a complete protein, offering all the essential amino acids. Quinoa is also one of the highest of all whole grains in potassium.
- Flavor:Bold and nutty.
- Texture effect:Moist in small amounts; dry in larger quantities.
- Works best in:Muffins and quick breads.
- Gluten free:
How to incorporate quinoa flour into your baking recipes
Quinoa flour is versatile enough to substitute into many standard recipes. To find the best combinations, you can test with your favorite recipes and replaced a portion of the other flours this quinoa flour. Some recipes came alive with a half-and-half substitution: 50% quinoa, 50% all-purpose. Others worked best at 25%. Here are some suggestions for incorporating quinoa flour with your baking
Quinoa flour in Muffins
Muffins with 25% quinoa flour are pleasantly moist and dome beautifully, and quinoa’s rich nuttiness brings out the muffins’ pure vanilla flavor. Substitute quinoa 100% to yield a drier, less domed muffin.
Quinoa in Pancakes
Pancakes made with 25% quinoa flour are especially fluffy and tender, with notably fresh, wholesome flavor. For more assertive whole-grain flavor, substitute up to 100% quinoa flour.
Quinoa in Scones
Scones made with 25% quinoa flour are perfectly tender, without excessive crumbling. Their flavor is on the mild side, so if you can tolerate a drier, denser scone, you’ll gain hearty, nutty flavor by substituting 50% to 100% quinoa flour for the all-purpose flour.
Quinoa in Banana Bread
The taste of a 50% quinoa flour loaf beautifully complements banana bread’s rich cinnamon, nutmeg, and banana flavors, and offers added moistness. Substitute quinoa flour 100% if you’re willing to compromise on flavor, and can tolerate a slightly gritty mouth feel.
- Because of its unique quinoa taste (earthy, nutty flavor) you may want to begin with recipes that feature other bold flavors, such as dark molasses, cocoa powder or a mix of strong spices. The more familiar you become with quinoa flour, the more you will love the unique flavor it imparts to recipes.
Raw quinoa flour can have a strong flavor – you may wish to toast it either in a low oven or in a skillet over medium-high heat before use in recipes to make it mellower.