I see quinoa flour at the health food store, and since it is gluten-free and I am on a gluten-free diet, I’d like to buy it, but I don’t know what to do with it, or what it is. –Kathy, CO
I, too, am on a gluten-free diet, and am a huge fan of quinoa flour. Its flavor is so, so sweet! Quinoa is related to buckwheat and amaranth, and whole it is a round seed the size of a sesame seed. It is increasingly popular because it is high in protein and has a quick cooking time and mild flavor. Sometimes it is called the “vegetarian caviar.”
Quinoa has no gluten, its origin is South American, it is cultivated in the United States, and for protein it has a complete amino acid balance (rare to find outside of animal products).
Whole quinoa is frequently used in hot cereal, side dishes, and served like rice. We have cooking tips on Care2.
I personally use quinoa flour in muffins, pancakes, anything that needs a grain, and I often combine it with gluten-free brown rice flour and coconut flour (a very high fiber flour).
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