How to Make Fast and Good Quinoa Flour

Quinoa flour is quickly becoming my gluten-free flour of choice for baking.

Not only  for its protein and nutritional profile, but its simplicity.  Since I’m on a budget, I like using only one flour in a recipe.

Now, the tricky part is removing the saponin flavor.

Experimenting with a quinoa granola recipe, I stumbled upon a quick and simple strategy.

Rinsing it well, I bake three batches at 350 degrees F for 10, 15, and 20 minutes to compare.

At 15 and 20 minutes the quinoa noticeably looks and tastes toasted.

Both before grinding.

baked quinoa

And after grinding.

Flour chart

Ten minutes is best for creating a neutral flavor.   Then I tried one more batch and left it in for 12 and liked it just as well.

The verdict, 10 to 12 minutes, depending on your oven.  Much quicker than baking at 225 degrees F for 2 hours.

Grind small quantities in a coffee grinder on a “fine” setting until it’s powdery.  Run your fingers through it to make sure it’s as fine as you like.

Store in a jar in the refrigerator to keep it from going rancid.  Mine never sticks around for long.

Try it in my Honey Lemon Cookies, Chocolate Peppermint Cupcakes, Vanilla Bean Cupcakes with Maple Coconut Frosting, and Sweet Potato Spice Muffins.

Note: This recipe was shared with the following blog communities:  Slightly Indulgent Tuesdays, Fat Tuesday,  Allergy Free WednesdayWellness Weekend, Gluten Free Fridays,  Healthy Vegan Fridays, and Thank Goodness It’s Quinoa (TGIQ).

Home Ground Quinoa Flour with Saponins Removed

Cook time: 10-12 minutes, Prep time: 10 minutes (to grind in small batches), Oven temp: 350 degrees F.


  • Whole quinoa


  1. Heat oven to 350 degrees F.
  2. Rinse quinoa well in a fine mesh strainer and place in a rimmed baking sheet.  Pat dry with a paper towel (it will be a little messy) and spread into a layer no more than 1/4 inch thick.  A very thin layer is best.
  3. Bake for 10 to 12 minutes in the middle of the oven.
  4. Remove from oven and let cool.
  5. Grind about 1/4 cup at a time on “fine” setting.  1/2 cup of quinoa makes about 1/2 cup of flour.

Nutrition information: Serving Size: 1/4 cup, Calories: 147,Carbohydrates: 25.7g, Protein: 5.7g, Fat: 2.4g, Fiber: 2.8g

Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.

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36 responses

  1. Hi, Marya, Nice post! Very useful info… I experimented, like you, except I toasted a good batch in a big skillet on the stove top, swirling, stirring it fast. It burns fast, so I kept an eye on it.
    I did 2 versions. 1. After toasting I sprouted it for several hours then placed it in a low-heat oven on a silicon sheet to dry out. This produced a darker, finer flour.
    2. This version was not soaked after stove top toasting, and had a lighter color… it was much harder to grind, and just could not get it to be as fine as the soaked one.
    Question: Do you think soaking AFTER toasting is the wrong way to go?

    • Hi Elizabeth, I generally turn to Sally Fallon whenever I have a question about soaking grains. I’ve only ever seen her recommend soaking raw grains. Soaking the quinoa before toasting helps break down phytic acid to aid in easy digestion and absorption. Hope this helps, Marya

  2. Pingback: Lemon Quinoa Flour Cupcakes with Lemon Frosting « Part-Time Health Nut

  3. Pingback: Honey Lemon Quinoa Cookie « Part-Time Health Nut

  4. Hi Marya. I am wondering if you recommend this toasting technique for quinoa that you are just going to cook the ‘regular’ way? Is it worth the extra step, or is it only necessary for quinoa flour? Also, would you save toasted (and not ground) quinoa in the fridge or can it be stored in the pantry, since it’s not ground? Thanks so much!

    • Hi Ellen,
      Very good question. This technique is intended to reduce the saponin flavor in quinoa that you plan to grind into flour. If I plan to cook it the regular way, I just give it a very good rinse. I save toasted quinoa in the fridge. My thinking is that once it’s heated it’s more delicate and susceptible to oxidization. Hope this helps! Warmly, Marya

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  6. This is so interesting thank you. I usually grind my own oats in my vitamix for baked recipes but you’ve inspired me to try quinoa too. I’m getting into grinding my own flour now as I’ve heard it’s much easier to digest and more nutritious.

  7. Marya,
    I’m excited to try this as I’ve baked with store bought quinoa flour and hated the flavor in the bread. I don’t know if it was toasted first before they ground it. I have both red and white quinoa, have you toasted and ground red before?

  8. I do this too and have been wanting to do a write up on it, just haven’t gotten around to it yet! Before toasting it, I couldn’t STAND the flavor quinoa flour imparted! I’d like to feature your recipe on Allergy Free Wednesday, but notice there is no link back, please let me know if you get one!

    • Hi Tessa,
      Aw, thanks! Yup, I agree, toasting is key. O.K. I’m trying to figure out this link back thing. I changed a few settings hoping that will work. I notice you have a Word Press site. Did you need to upload a plug-in for this? Thanks again. Very best regards, Marya

  9. This is a great little tutorial! I have yet to make quinoa flour, but definitely need to try it out! Do you find it works well on its own? Without any gums or starches or even other flours? How great if that’s the case!!

    • Hi Lauren,
      Thanks! I’ve used it as the sole flour in cookies and muffins without any gums or starches. I used eggs in those recipes. The cupcakes are vegan but have xanthan gum. The muffins are definitely more dense than the cupcakes but I’ve enjoyed them. And I liked the rise and texture of the cookies. =) Hope this helps!

  10. Pingback: Vanilla Bean Quinoa Flour Cupcakes with Maple Coconut Frosting « Part-Time Health Nut

  11. Aha… so you still have to rinse it, but then dry it… Thanks for sharing this info. I’m sorry you feel like you only need to use one kind of flour though. Especially when I think of the sweet flavor of almond flour + coconut flour in cookies. And although I’m trying to limit rice flour, I think I read somewhere that it helps make things crisper, but I can’t remember where I saw that. And buckwheat flour… now that I’ve tried it, it would be hard to give up, I think. I like that it adds a dark color to what I bake so that I can pretend that I’m eating pumpernickel. :-) I’m going to have to find where I saw that info on all the flours, though, as each one has a special value for how it is used, I think. It might have been Gluten Free Goddess… maybe check that out.

    • You’ve convinced me!! =) I actually happen to have both almond and coconut flour on hand but have never tried them together in a cookie. I may even have buckwheat groats too. I’ll definitely check out Gluten Free Goddess for the flours. My biggest goal is to use ones that have protein content to assist with blood sugar stabilization. I know almond is good for that and buckwheat is pretty good too. Thanks for sharing. I love learning about this stuff.

  12. Thank you SO much, I appreciate your help time and expertise and your generousity to share this wonderful very helpful information also lovely photo’s this is extremely helpful to me. You have a wonderful blog thank you for all your share.

  13. Thanks for the info. How do you rinse your quinoa without making a mess? I feel like I am doing something wrong when I rinse, run through the strainer, and it sticks to the strainer and everything else. I feel like some of the quinoa gets wasted.

    • Hi! I use a very fine mesh strainer to rinse. I hold the strainer under the faucet and over a big bowl so I’ll get a good pool of water that I can swish and rinse in and swish and rinse. Then I turn it upside down and slap it onto the baking sheet. If I’m baking it, I’ll pat it as dry as possible with a towel (paper or cloth). Hope this helps! Warmly, Marya

    • Hi! Good question. Rinsing helps to remove naturally occurring plant chemicals called saponins, which can leave a bitter taste. Most quinoa is rinsed prior to packaging, but it’s still a good idea to rinse it at home. I use a fine mesh strainer. I place it over a large bowl and under the faucet. Then I rinse and swish in the pool of water, and rinse and swish until my water in the bowl is clear and clean. Baking it after also helps reduce the saponin flavor (and dries it too). Thanks for your question. =)


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