Common Uses
About Quinoa Flour
Quinoa flour is a finely milled powder made from quinoa seeds, renowned for its high protein and fiber content. It is prized in gluten-free baking for its ability to provide structure and binding, making it an excellent substitute for traditional wheat flour. With a slightly nutty and earthy flavor, quinoa flour adds depth to baked goods such as breads, muffins, and pancakes. Its moisture-retaining properties help create tender textures, essential for successful gluten-free recipes, making it a favorite among health-conscious and gluten-sensitive bakers.
History
Originating from the Andean region of South America, quinoa has been cultivated for thousands of years, revered as a sacred crop by the Incas. Although traditionally consumed as a whole grain, quinoa flour entered the global culinary scene as the demand for gluten-free alternatives surged in the late 20th century. This rise in popularity was fueled by an increased awareness of celiac disease and gluten sensitivity, prompting bakers to explore diverse grain flours. Quinoa flour's nutrient density and versatility have since made it a staple in health-focused and gluten-free baking worldwide.
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