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Quinoa Flour
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Quinoa flour is milled from whole quinoa, a naturally gluten-free seed, giving bakers an earthy, nutty flour with 14g of protein per 100g. It bakes a denser crumb than wheat flour, so it shines blended with other flours in breads, muffins, pancakes and flatbreads – or used to thicken sauces and soups.
Find the right quinoa
- Organic Quinoa Flour – gluten-free baking with an earthy flavour, 500g to 25kg
- Organic Quinoa Flakes – cook in minutes for porridge, baking and baby food
- Organic Quinoa Grain – the softest, fluffiest whole grain
- Red Quinoa – firmer grains that hold their shape in salads
- Organic Quinoa Puffs – no-cook cereal and snack-bar crunch
Cooking with quinoa
Quinoa flour needs no rinsing – that step belongs to whole quinoa grain, which carries a bitter natural saponin coating: rinse the grain until the water runs clear, then simmer 1 part quinoa in 2 parts water for about 15 minutes. When baking with quinoa flour alone, expect a denser result; blending it with other flours gives a lighter crumb.
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