If you’ve cooked with quinoa flour before, you know a few things about it. It’s the best gluten-free flour I’ve been able to find. Why? Quinoa is packed with nutrition, is high in protein and in baking, it can often be used as an equal substitution to gluten-full flour. However, quinoa flour has a few drawbacks. It’s expensive and it can have a bitter taste in some baked goods. So I have a solution for both problems. Buy your quinoa grain for cheap from somewhere like Costco then:
Option 1 – Blend your quinoa then toast it (see below).
Toasted Quinoa Flour
This is a great way to take the bitter taste out of quinoa flour. Trust me. It’s worth the effort.
- Preheat oven to 215 degrees.
- Line two large, rimmed cookie sheets/jelly roll pans with a piece of parchment or Silpat.
- Take a 1 pound bag of Quinoa flour and pour roughly ½ pound on each of your sheets. Spread out the flour on both sheets so that it is no more than ¼- ½ inch thick.
- Cook for 2 ½- 3 hrs. It makes your kitchen smell bitter for a while but it goes away over time. It’s done when you can no longer smell the bitter flavor.
- Remove the quinoa flour from the oven and store it in a container or bag. It’s recommended to store the flour in the fridge or freezer to keep it fresh for a long time!