glutenfreefitandfrugal

To share tasty, nutrient dense Gluten Free recipes, fitness & wellness tips and best prices for GF ingredients & healthy products in my locale.


Leave a comment

Prepared Quinoa Flour

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

  1. Preheat oven to 215 degrees F.
  2. Line two cookie sheets with foil or parchment paper.
  3. Spread one pound of Quinoa Flour on sheets, no more than 1/4″  to 1/2″ deep
  4. 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.

Advertisements