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.
And after grinding.
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.
Note: This recipe was shared with the following blog communities: Slightly Indulgent Tuesdays, Fat Tuesday, Allergy Free Wednesday, Wellness 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
- Heat oven to 350 degrees F.
- 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.
- Bake for 10 to 12 minutes in the middle of the oven.
- Remove from oven and let cool.
- 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.