Quinoa flour adds whole-grain nutrition and essential amino acids to baked goods. Naturally gluten-free, quinoa is one of the only plant foods that's a complete protein, offering all the essential amino acids. Quinoa is also one of the grain world's best sources of potassium.
- Flavor: Bold and nutty.
- Texture effect: Moist in small amounts; dry in larger quantities.
- Works best in: Muffins and quick breads.
- Gluten free: Yes.
Try quinoa flour in your kitchen.
How to incorporate quinoa flour into your baking
As with many ancient grains, quinoa flour is versatile enough to substitute into many standard recipes. To find the best combinations, our Test Kitchen bakers took five of our favorite recipes and replaced a portion of the all-purpose flour with quinoa flour. The results were delicious. Some recipes came alive with a half-and-half substitution: 50% quinoa, 50% all-purpose. Others worked best at 25%. Here are our full findings for pancakes, scones, cinnamon bread, banana bread, and muffins. Learn more about the testing process on our blog
Quinoa in Scones
Scones made with 25% quinoa flour are perfectly tender, without excessive crumbling. Their flavor is on the mild side, so if you can tolerate a drier, denser scone, you'll gain hearty, nutty flavor by substituting 50% to 100% quinoa flour for the all-purpose flour.
We also liked: KamutGet the recipe
Quinoa in Cinnamon Bread
Cinnamon yeast bread made with 25% quinoa flour maintains its light, fluffy texture, and the quinoa adds flavor. Substitute 50% quinoa only if you can tolerate a particularly dry, dense, and crumbly slice of bread; we don't recommend a loaf made with 100% quinoa flour.Get the recipe
Quinoa in Banana Bread
The taste of a 50% quinoa flour loaf beautifully complements banana bread's rich cinnamon, nutmeg, and banana flavors, and offers added moistness. Substitute quinoa flour 100% if you're willing to compromise on flavor, and can tolerate a slightly gritty mouth feel.
We also liked: BarleyGet the recipe
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