The following is an index of the quinoa flour recipes on my blog. Quinoa flour is a reliable choice for anyone eating gluten-free: it’s naturally gluten-free, easy to work with, and nutritious.
You can also make your own quinoa flour — the recipe and methods are included later in this post.
Quinoa is technically a seed and offers a strong nutrition profile: it’s high in protein and fiber and contains a range of vitamins and minerals. It’s also a good option if you avoid grains to manage blood sugar or because of allergies.
Quinoa has a light, nutty flavor that many people enjoy. It’s available in several forms — whole grain, flour, puffed quinoa, and flakes — and in different colors, such as red quinoa, which I love.
Quinoa Flour Recipes List
- Quinoa Chocolate Cake Recipe with Zucchini & Brown Sugar Streusel
60 minutes
This chocolate zucchini cake is one of my favorites for using an abundance of garden zucchini. The simple streusel — nuts, brown sugar, and chocolate chips — is easy and delicious. The nuts pair well with the nutty flavor of quinoa flour.
- The Best Gluten-Free Cinnamon Roll Cake Recipe
1 hour
This cinnamon roll cake is unexpectedly moist and straightforward to make. It has three parts: the cake, a cinnamon swirl, and a powdered sugar topping — flavors you’ll recognize and enjoy, with a lighter alternative to traditional rolls.
- Pumpkin Quinoa Flour Pancakes Recipe
16 minutes
Pumpkin quinoa pancakes are ideal in autumn: filling, pleasantly dense yet light, and full of warm spices. Dry ingredients include quinoa flour, spices, baking soda, and baking powder. Wet ingredients typically include pumpkin puree, Greek yogurt, molasses or maple syrup, and eggs.
- Gluten-Free Pumpkin Muffins Recipe with Cream Cheese & Chocolate Chips
40 minutes
I particularly like quinoa flour with pumpkin — the spices and pumpkin flavor complement and mask any strong flour taste while delivering a nutritious treat.
- Gluten-Free Pumpkin Cookies with Chocolate Chips Recipe
30 minutes
These pumpkin cookies are a family favorite. I often skip the frosting when serving them to kids to keep things simple, but the frosting is delicious when you have the time.
Recipe
How to Make Quinoa Flour With No Bitter Taste
No reviews
- Author: Rebecca Baron
- Prep Time: 5 Minutes
- Cook Time: 2 Minutes
- Total Time: 7 Minute
- Yield: 2.5 Cups
- Category: Bread
- Cuisine: Gluten-Free
- Diet: Gluten Free
Description
This method removes the bitter taste from quinoa or quinoa flour and is a cost-effective way to make your own flour. It’s straightforward and well worth the effort.
Ingredients
Scale
- 2 cups quinoa
Instructions
Optional first step
- Sprout your quinoa, dehydrate it, then blend into flour. Sprouting typically takes about two days before small sprouts appear; after sprouting dehydrate until fully dry.
- Dry the sprouted quinoa in a food dehydrator for several hours until completely dry.
Option 1 – Rinse Quinoa Grain Then Blend
- Place the measured quinoa in a mesh strainer and rinse thoroughly under running water, rubbing with your fingers, until the water runs clear.
- Allow the rinsed quinoa to dry, then blend it in a dry jar of a high-powered blender (for example, Vitamix or Blendtec) on high until it becomes a fine flour.
Option 2 – Toast Quinoa Grain Then Blend
- Measure out 2 cups of quinoa.
- Toast the quinoa in a skillet over medium heat for about 5 minutes, stirring occasionally.
- You’ll hear a light popping when toasting begins; let that sound continue for a minute or two.
- Remove from heat and let cool.
- Blend the cooled toasted quinoa in a dry jar of a high-powered blender until finely ground.
Option 3 – Toast Flour to Remove Bitter Taste
- Preheat the oven to 215°F (about 100°C).
- Line two large rimmed baking sheets with parchment paper or a silicone liner.
- Divide a bag of quinoa flour roughly in half and spread each half in a thin, even layer (about 1/4 to 1/2 inch thick) on the sheets.
- Bake for 2½ to 3 hours, stirring or rotating sheets occasionally if needed. The bitter aroma will dissipate as the flour toasts; it’s done when the bitter smell is gone.
- Cool completely, then store the toasted flour in an airtight container. Refrigerate or freeze for longer shelf life.
Notes
Quinoa flour isn’t a direct 1:1 substitute for all-purpose flour in every recipe, but it works well mixed with other gluten-free flours or as part of flour blends. Use tested recipes when possible to ensure best results.
FAQ
Yes. Quinoa is nutrient-dense: it provides all nine essential amino acids, is high in protein and fiber, and contains minerals such as iron and magnesium plus B vitamins and other antioxidants. It’s low on the glycemic index compared with some other grains, making it a useful option for many people.
Sometimes. Quinoa flour can replace part of all-purpose flour (often half) in many recipes. In some baked goods like cookies and cakes, it can work well on its own, but follow recipes that are tested with quinoa flour to avoid disappointing results.
Quinoa flour is best for baked goods such as bread, muffins, pancakes, pies, and pizza crusts, and it can also thicken soups or sauces. It’s commonly used in combination with other flours in gluten-free baking.
Rinsing the grain, toasting the grain before grinding, or toasting the finished flour in a low oven will reduce bitterness. Many commercial producers also rinse quinoa thoroughly before milling, but making your own flour from rinsed or toasted grain is an effective, economical option.
Yes. Use a high-powered blender or grain mill to grind dry quinoa into a fine flour. Rinse and dry or toast first if you want to reduce bitterness.
Stored airtight in the refrigerator, quinoa flour will keep for up to six months. In the freezer, it can remain good for up to a year.