What is Quinoa Flour? Ask Annie

Dear Annie,
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

Dear Kathy,
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).


Magdika Cecilia Perez

thank you

Magdika Cecilia Perez

thank you

Magdika Cecilia Perez

thank you

Lisa Gourley
Lisa Gourley3 years ago

thanks :)

Natasha Salgado

Thanks very much for the info.

Garnet Jenny Fulton
Past Member 3 years ago

Who knew it could be used in muffins and pancakes, how neat! I just wish the price wasn't so high in these parts...I heard something on a care2 petition site that where Quinoa comes from the price is rising for them to enjoy this food because we are starting to demand it here ...that makes me sad -- it should be available for all to enjoy at a reasonable price. For more information see here: http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html?_r=0

Val M.
Val M.3 years ago


Audrey McGregor
Audrey McGregor3 years ago

Recently started using quinoa and we love it!! Love finding recipes and will enjoy making your quinoa cakes.
I received via FB an article saying that we should not buy quinoa as where it is cultivated the people are suffering! Do you know anything about this?

Violet Sunderland

I've been experimenting with ideas for both quinoa and millet. Either or both in combination plus steel-cut oats is many times better as a cooked cereal than cold boxed cereals. Enough to make a patty with a beaten egg, chopped mushrooms and seasoning, then "fried" in a non-stick skillet, is tasty. It does a good job of replacing bread crumbs or oatmeal as a filler in meat loaf. I also cook it in broth, freeze it and sprinkle it on salad. It's a great ingredient to compliment and/or extend traditional dishes.

Elaine A.
Elaine Al Meqdad3 years ago

Very interesting!