Quinoa flour

isto · Posted: Mon Mar 20, 2006 9:54 am Post subject: Quinoa flour

I've been using quinoa flour in a lot of baking and I am so happy with it! Of all the GF flour I have tried, this comes closest to the texture of wheat. It makes bread that is moist and yummy - even when it IS NOT toasted! I have also tried the Montina flour and the bread was good, but it comes out very dry and crumbly.

Danita

mrsppmrxky · Joined: 09 Oct 2004 Posts: 1471 Location: GF Kitchen

I have put some quinoa flour in my bread loaf and really liked the results. Here it is so expensive that I am very 'frugal' with the flour. LOL

I think that the flakes are more economical and I might just get those and grind them up myself to save a few pennies.
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cruelshoes · Joined: 23 Sep 2005 Posts: 2546 Location: Washington State

Are you just subbing quinoua flour for some other flour in your recipes, or do you have recipes that are written especially for quinoa?

Bob's red mill had a recipe for cocoa quinoa cupcakes that I want to try. I used quinoa flour to make some mock graham crackers once and they were pretty decent.
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-Colleen
Dx 8/05 via bloodwork/biopsy
10-YO son Dx 11/05 via bloodwork/biopsy
Daughters (12 and 2) have neg. bloodwork

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isto · Posted: Wed Mar 22, 2006 6:32 pm Post subject:

You can do either. For a SUPER bread recipe that you can eat WITHOUT TOASTING, go to www.celiac.com and look up quinoa recipes. You will find the quinoa bread and pizza crust recipe.

The recipe on the back of the Bob's Red Mill quinoa package is AWESOME!!! My daughter and I make it and it is like eating a regular chocolate cupcake!

Danita

ariel2006 · Joined: 24 Oct 2006 Posts: 2

Hi.
I've been searching for information about quinoa and I've found a good compilation in:

http://quinoa.iuhu.com.ar/

It includes information about quinoa and some preparation instructions and recipes.
Hope it helps.

HadassahSukkot · Posted: Thu Aug 23, 2007 6:43 am Post subject:

When DH made our gluten free order for grains/flours etc, he said "Look! They have Quinoa!" and I didn't look over his shoulder, thinking it was like the stuff I'm used to, and it was flour.

We had two whole boxes I had to figure out what to do with.

I have subbed it for cornflour in recipes, as well as rice flour. It changed the consistancy (less grainy and more moisture!), and I have to say I love it now!!!

I don't much like the quinoa like mom always got, but it makes a good cookie. Smile

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rpf1007 · Joined: 13 Feb 2008 Posts: 193 Location: Chicago

When you use quinoa flour are you substituting it evenly for rice flour etc- like in the same ratio? I would really like to start subbing out some of the rice flour- I'm kind of worried I might develop an intolerance with all the rice based stuff I eat.
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Rachel

aklap · Joined: 02 Oct 2004 Posts: 8607 Location: WI, USA

You probably don't want to use too much Quinoa in your products. Q does have a overwhelming taste. Peg said the most she ever uses is 1/4 of a cup - she can't remember what product it was.

Usually it's only 1-2 tablespoons that gets added.
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

rpf1007 · Joined: 13 Feb 2008 Posts: 193 Location: Chicago

Thanks!
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Rachel

cruelshoes · Joined: 23 Sep 2005 Posts: 2546 Location: Washington State

rpf1007 · Joined: 13 Feb 2008 Posts: 193 Location: Chicago

Thanks for the link! I need to print that one out. Maybe I'll start substituting with Teff first since I have some on hand.
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Rachel