{"id":8100,"date":"2021-01-05T10:10:49","date_gmt":"2021-01-05T10:10:49","guid":{"rendered":"https:\/\/farmandanimals.com\/?p=8100"},"modified":"2021-09-16T06:39:53","modified_gmt":"2021-09-16T06:39:53","slug":"how-to-make-quinoa-flour","status":"publish","type":"post","link":"https:\/\/farmandanimals.com\/how-to-make-quinoa-flour\/","title":{"rendered":"How To Make Quinoa Flour {A Simple Guide}"},"content":{"rendered":"

There are plenty of alternatives to traditional flour<\/a> made from wheat. But, what is quinoa flour? Quinoa is already a less popular grain than things such as wheat and oats, so why go out of your way to make flour from quinoa? Well, quinoa is quite a healthy grain and makes for great flour, if prepared correctly!<\/p>\n

How To Make Quinoa Flour At Home<\/h2>\n

\"how<\/p>\n

You can find quinoa flour at health food stores. Unfortunately, it is usually more expensive<\/a> than buying bulk quinoa, which is already one of the more expensive grains on the shelf. So, How do you make flour with quinoa?<\/p>\n

Luckily, the process is simple. Can I make it at home? Of course! All you need is a couple of tools to help you in the process and you\u2019ll be making high-quality quinoa in no time!<\/p>\n

Soak Or Rinse Quinoa<\/h3>\n

While soaking or rinsing quinoa isn\u2019t necessary to create quinoa flour, it will reduce antinutrient content and improve the flavor.<\/p>\n

Antinutrients, like phytic acid, are commonly found in grains, even though quinoa is lower in them than most other grains. It also contains saponins<\/a> that can make the quinoa taste bitter or soapy.<\/p>\n

The best option is to soak your quinoa overnight in water to reduce antinutrient content and then rinse it to remove the majority of the saponins.<\/p>\n

Alternatively, you can rinse your quinoa under water to remove saponins if you are pressed for time. Antinutrients won\u2019t affect the flavor of the quinoa flour like the saponins would, so rinsing is imperative to tasty flour.<\/p>\n

Toasting<\/h3>\n

Once you have rinsed your quinoa, you can toast it to enhance the flavor and reduce the saponin content even more. A lot of people aren\u2019t fans of the flavor of quinoa but it\u2019s usually because they don\u2019t take care of the saponins before consuming the quinoa.<\/p>\n

Spread your quinoa onto a cookie sheet or two and bake at 350 degrees for 12-15 minutes to reduce the saponin content and enhance it with a nutty flavor.<\/p>\n

Milling To Flour<\/h3>\n

While soaking, rinsing, and toasting aren\u2019t necessary, they are required for the best tasting flour. If you want to, you can simply mill your raw quinoa. Just be warned, you might not like the flavor.<\/p>\n

To mill your quinoa, you need to have a home grain-milling machine, coffee grinder, or high powered blender.<\/p>\n

Depending on what equipment you use, the process will be a little different.<\/p>\n

If you are using something like a blender, simply pulse on and off until your quinoa has reached a similar texture as regular all-purpose product.<\/p>\n

Using & Storing<\/h3>\n

Once you have milled your flour, you can sieve it into a container to ensure you have no lumps or large seeds leftover. Then, you are ready to use it right away.<\/p>\n

If you aren\u2019t using it immediately, store it in the refrigerator. It will last in there for up to 6 months. If you need it to last longer, put it in the freezer for up to a year.<\/p>\n

Since the process isn\u2019t very hard or time-consuming, you may be better off just making small batches and using them well before they have a chance to expire.<\/p>\n

How To Use Quinoa Flour<\/h2>\n
https:\/\/www.youtube.com\/watch?v=9pkp-9_hcGc<\/a>