I have been incorporating different grains into my baking and have discovered that I can also make quinoa flour. I have found it to be a healthy and nutritious alternative to other grains. I decided to make quinoa flour instead of rice flour due to it’s health benefits:
- Quinoa is a complete protein.
- It is high in fiber.
- It is high in minerals. (iron, magnesium, phosphorus, manganese & zinc)
Quinoa is one of the few plant sources that is a complete protein, which means it contains all nine essential amino acids.
Neither brown nor white rice is a complete protein. Research shows that rice contains only a few amino acids.
Though brown and white rice has between 4-5 grams per cup of protein when cooked ,quinoa has 8 grams per cup.
Quinoa is also low on the glycemic index and does not raise blood sugar levels quickly. Blood sugar irregularities have been know to cause certain types of diabetes, weight gain, heart disease, and obesity.
How to make your own quinoa flour
Gently toast quinoa on med heat in dry skillet, stirring often to ensure an even browning of the grain on your stove top or bake at 325c in your oven. I choose to toast mine on the stove top as it seems to be faster and I can stir it often to ensure an even browning.
Let cool. It doesn’t have to be completely cool, but you don’t want to mill it when it is super hot as you will get condensation in your blender.
I use the grain container with my Vitamix blender to make a fine flour.
Let flour completely cool before putting a lid on your container to store.
I put my freshly made flour into a glass jar without the lid overnight in the refrigerator to completely cool before putting the lid on. Store in the refrigerator or freezer.
Click to read more about milling your own grain:
Read more about quinoa: