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).
Read more: Food, Ask Annie, Basics, cooking, gluten, protein, quinoa, wheat, whole grains
Disclaimer: The views expressed above are solely those of the author and may
not reflect those of
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28 comments
+ add your ownI recently saw a show where they cooked with this, and I wanted to know more about it, thanks for the post.
I really can't afford to try this for everything, it's so expensive in my area! It sure sounds good though!
never heard of Quinoa before. will have to go to the health food store and get some and try it
thanks to all your comments here about it. It must be good. Thanks for sharing.
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Thanks
Thanks!
Thanks for the article.
"Let your food be your medicine and your medicine be your food." Hippocrates
we must light up the darkness for knowledge is not power its empowering lets all be empowered to change. life has value beyond measure
Peace and Love
Thanks, I'll try it!
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