Learn how to use quinoa flour for baking and cooking. We talk about why quinoa flour is good for baking, how to make quinoa flour not taste bitter and more!
If you're looking for clean eating recipes that are gluten-free and a good source of plant-based protein, these quinoa flour recipes will inspire you!
Learn how to make quinoa flour in your own kitchen, using your standard appliances and in only a few simple steps. It's easier than you think!
A healthy vegan brownie recipe that's made with quinoa flour! These amazing tahini brownies are fudgy, chocolatey, with a fun nutty flavor twist.
These flavourful quinoa flatbreads make tasty gluten-free bases for many recipes but can also be enjoyed on their own. We used a simplified process that doesn't require quinoa flour, making this recipe simpler and cheaper. The result is healthy flatbreads with few calories and lots of proteins and fibres.
Add some extra protein to your baked goods with these fantastic quinoa flour recipes. From cookies and cakes to pizza and pancakes, they're easy peasy.
These quinoa flour pancakes are extra fluffy and so easy to make. Have a delicious stack of pancakes ready in 15 minutes with just a few simple ingredients.
Vegan, gluten-free and nut-free, this quinoa flour banana bread is easy to make and is fluffy, moist and delicios. Made with not added sugar, it's also lower in carbohydrates than regular banana bread. Find step-by-step process photos below the recipe.
These flavourful quinoa flatbreads make tasty gluten-free bases for many recipes but can also be enjoyed on their own. We used a simplified process that doesn't require quinoa flour, making this recipe simpler and cheaper. The result is healthy flatbreads with few calories and lots of proteins and fibres.
If you're sensitive to gluten and corn, these quinoa tortillas will your savior! They're easy to make, use just 5 ingredients and taste amazing!
If you're looking for clean eating recipes that are gluten-free and a good source of plant-based protein, these quinoa flour recipes will inspire you!
A quinoa flour pizza crust that is made with just 5 ingredients! This healthy pizza is gluten-free, vegan, oil-free and super easy to make!
Learn how to make nutrient rich quinoa flour biscotti! They are vegan, gluten-free, and perfect for a sweet treat or healthy snack. You could even make it a breakfast cookie on the go.
If you're looking for clean eating recipes that are gluten-free and a good source of plant-based protein, these quinoa flour recipes will inspire you!
A quinoa flour pizza crust that is made with just 5 ingredients! This healthy pizza is gluten-free, vegan, oil-free and super easy to make!
These Strawberry Oat Bars are soft, tender and just sweet enough. They're gluten-free, vegan, refined sugar-free and perfect for summer.
Spiced with cinnamon, nutmeg, ginger and allspice this moist and tender quinoa flour pumpkin bread is everything a pumpkin quick bread should be but a tad healthier. Gluten-free + vegan.
The best light fluffy quinoa pancakes! So easy—just 6 ingredients and made in the blender. If you've never tried quinoa flour, start with this breakfast!
This Quinoa Bread Recipe is the perfect gluten-free bread! It is moist and flavorful and is perfect to use for sandwiches or toast. I love the nutty flavor that toasted quinoa flour adds. You’ll never miss your favorite avocado toast again!
Make quinoa flour recipe at home in just few steps.
For this recipe I used the Artisan Free Form No-Knead Bread recipe as a starting point. This will yield 4 loaves. 2 3/4 c lukewarm water 1 1/2 Tbs yeast (1 1/2 pkgs) 1 1/2 Tbs kosher or sea salt 1 tsp sugar 1 cup quinoa, divided 1/2 c boiling water 5 cups all-purpose flower 1/2 c oats 1/4 c ground flaxseed (optional) Start by blooming the yeast in lukewarm (body temp) water in a large mixing bowl. While the yeast is blooming, rinse and drain the quinoa (this step can be completed the night before). Next, take 1/2 cup of quinoa and put it in a bowl with 1/2 cup of boiling water. Let this steep for at least 10 minutes. Once the yeast has bloomed, add the salt and sugar to the water and stir. Then add the oats, flaxseed, dry quinoa, and the steeped quinoa including any remaining water. Now mix in the flour by gently scooping it up and leveling (don't sift) one cup at a time with the mixer with dough attachment on low. Don't knead! This yields a wet dough loose enough to conform to the container. My daughter loves to help me, and she did a great job of scooping and pouring the pre-measured ingredients. Helping in the kitchen is always a fun activity for kids. my little helper The mixed dough should be wet like this Cover the dough loosely with a tea towel, or plastic wrap spritzed with non-stick cooking spray. Let the dough rise at room temperature until it starts to collapse. If your house is a little on the chilly side, like ours is in the winter, turn your oven on low for 5-10 minutes. Turn the oven off and place the bowl in the oven with the door propped open. Once the dough has finished rising, divide into 4 equal portions (about 1 pound each) and place in the refrigerator in an airtight container. The dough is best if refrigerated for at least 3 hours before baking, but overnight is preferred. Generally, I will place the entire container in the fridge for a few hours before portioning because I find the chilled dough a little easier to divide. You can store the refrigerated dough for up to 2 weeks, or freeze for later use. When you are ready to bake, you can either bake the dough on a baking stone or you can bake in an oven-proof glass bowl. Liberally sprinkle a pizza peel with cornmeal, or oil & flour the glass baking bowl to prevent sticking. Take the portion of the dough you wish to use out of the fridge, and if you want to add any flavorings this is the time. We often mix in oregano, roasted garlic, and shredded cheese, or make a sweeter dough with brown sugar, raisins, and a sprinkle of oats on top. I mix in the flavorings while the dough is still in the refrigerated container. After mixing in any additions, gently stretch the surface of the dough around the bottom on four "sides", rotating a quarter turn, until the bottom is a collection of four bunched ends. The bottom of the loaf will flatten during resting and baking. Place this dough ball in your oiled & floured oven-proof glass bowl or on a cornmeal dusted pizza peel to rest uncovered for 40 min. Preheat the oven to 450 degrees 20 minutes before baking with a baking stone or sheet pan on the middle rack. Place an empty broiler tray for holding water on another shelf. Pour a cup of hot water into the broiler tray just before baking. After 40 minutes of resting, dust the top of the loaf with flour and slash a 1-inch-deep cross, scallop or tick-tack-toe patten into the top. Place the glass baking dish on the sheet pan, or slide the dough from the pizza peel onto the baking stone, and bake for about 30 min at 425F, or until the crust is browned and firm to the touch. Allow to cool completely on a wire rack before slicing. We love to serve the bread dipped in olive oil and balsamic vinegar, with a little butter, some honey, or just eat it plain. The crusty, hearty bread is great in the winter and goes perfectly with soup, chili, and spaghetti. Linking at:
Let this Quinoa Crust serve as the canvas for your next Pizza masterpiece!
A quinoa flour pizza crust that is made with just 5 ingredients! This healthy pizza is gluten-free, vegan, oil-free and super easy to make!
