Dried quinoa seeds or quinoa flakes are combined to create quinoa flour, a fine powder that is free of gluten. It can be combined with other gluten-free flours, such as almond, oat, rice, and chickpea flour, or you can use it on its own. Gluten-free recipes frequently call for the inclusion of tapioca starch, sorghum, xanthan gum, or other stabilisers because quinoa flour lacks the structural integrity of all-purpose flour or similar wheat flour. Quinoa is an excellent choice if you want to add more nutrients to a recipe because it is a high-protein, nutrient-dense grain that includes several vital amino acids. Quinoa must first be soaked in water for at least 30 minutes prior to cooking, followed by repeated rinses. By doing this, the coating of the quinoa is removed, which includes saponins, which have a soapy, bitter flavour and protect the plant from pests and disease.
Here’s how you can make quinoa flour at home:
Ingredients:
• 1 cup quinoa
Method:
• 1 cup of quinoa is dry-roasted in a pan over low heat while being constantly stirred.
• Be careful not to burn it or turn it brown.
• Quinoa will start becoming golden after 8 to 9 minutes.
• Putting out the flame will help it cool. The toasted quinoa should be processed quickly into a fine powder.
• The larger quinoa particles left in the strainer can be utilised to make milk pudding. Sift the ground quinoa in a strainer, and keep the quinoa flour in an airtight container.
• The flour is ready, and you can use it to make tortillas or any other flatbread or to bake cookies or cakes.
Storage instructions
The flour should be kept in an airtight container in a cold, dark location to keep it fresh and free of insects and moisture. Once prepared, it keeps for five to seven days in the refrigerator. Additionally, you may prepare it in bulk and store serving-size portions of it in the freezer. Keep the flour in the freezer to increase its shelf life. Quinoa flakes keep for up to a year in the refrigerator.
