Ok I just bought Quinoa flour...what can I use it for? (Quinoa)
Posted by NoIllusions on Aug 31, 2007 · Member since Dec 2006 · 476 posts
Impulse buy but trying to cut out/reduce wheat.
I don't bake deserts or muffins often but could it be used to bread things... :-\
How much can I safely use if I wanted to cut down on baked/bread recipe. A lot of times i put 1/4 cup of ground oats with no problem.
Hmm--quinoa flour has a VERY strong flavor and smell, so you must use it sparingly. Also, since it has no gluten, you can't use it alone or your bread will not rise.
Try combining it with barley flour (does have gluten and is an excellent wheat flour sub!), oat flour (no gluten, but rises moderately well, esp. in quick breads) and possibly a brown rice/ garbanzo bean flour blend (gluten free).
Sorry to disappoint you, but I do try to use quinoa flour only in recipes with other strong flavors to mask it--like with chocolate cookies, carrot spice muffins, etc. i think in a plain bread the flavor will be quite overwhelming. If you're determined to use it, check out the Bob's Red Mill website--it has a whole recipe section where you can search by the type of flour needed.
I do however strongly recommend quinoa pasta! It's really good, wheat and gluten free, and high in protein. Or, if you can find quinoa flakes (like a hot cereal) you can replace about half your rolled oats in any recipe with good results.
Good luck!
Yikes! I guess I can return it....it was a lot. Maybe chickpea flour instead.
Thanks!
I know people make pasta out of it.
I just did the same thing, by accident. I thought I was buying Quinoa not quinoa flour (I didn't have my glasses on and I was rushing). I'm debating taking it back or trying to find something to use it in. Maybe I will look into some pasta recipes, but if it has such a strong flavor won't the pasta taste funny?
Just found this recipe. Seems simple and easy to modify (add flavors etc..)
Quinoa Pancakes
Ingredients:
2 cups Organic Quinoa Flour
4 tsp Baking Powder
1/2 tsp Sea Salt
2 cups + 1 Tb Water
2 Tb Vegetable Oil
Mix dry ingredients in a bowl. Add liquids and whisk to mix.
Preheat pancake griddle until a drop of water will “dance” on it. (Oil or spray griddle as needed).
Spoon batter onto hot griddle to make pancakes about 4-5” across. Turn when edges seem dry (they won’t brown much because they don’t contain sugar).
Keep cakes warm while you cook remaining cakes (or cool on racks to use as flatbread).
Batter may thicken as it stands. Before spooning subsequent rounds of cakes on the griddle, stir in 1-2 tablespoons of water as needed.