I love Quinoa in Tabbouleh Salad and Quinoa Pudding (hot cereal). BUT…just using a couple of tablespoons in my pancake batter was really awful.
Then I read about a great trick to remove the bitter, grassy flavour in Quinoa Flour in the “Essential Gluten-Free Baking Guide Part I” by Brittany Angell and Iris Higgins. Pages 57-58.
Prepared Quinoa Flour
- Preheat oven to 215 degrees F.
- Line two cookie sheets with foil or parchment paper.
- Spread one pound of Quinoa Flour on sheets, no more than 1/4″ to 1/2″ deep
- Cool and place in containers. Author’s suggestion: Due to the high fat content, store in the fridge or freezer to prevent the flour from going rancid.
Note: Quinoa is a high protein flour containing all nine essential amino acids. It also is high in phytonutrients and minerals including manganese, a powerful antioxidant.