The following is a list of the best gluten-free quinoa flour recipes I could find. Quinoa flour is a great way to go if you need to eat gluten-free because it is naturally gluten-free, easy to work with and very healthy. It is high in protein, contains all nine essential amino acids and it is actually one of the few plant foods that do.
It is also high in fiber, iron, magnesium, B-vitamins, calcium, vitamin E and phosphorus and antioxidants and it has many health benefits. It is very nutritious, it contains quercetin and kaempferol. It is very high in fiber, it is gluten-free and high in protein.
It is low on the glycemic index which is wonderful for diabetics and people with hypoglycemia. It’s also high in iron and magnesium. Baking with quinoa flour can be easy and delicious is considered a grass/seed, not a grain but is technically a chenopod, like beets, spinach, and tumbleweeds.
That’s why it is so nutritious and has a light, nutty flavor. I personally love the taste of it and so do my children. It also comes in several forms, including the whole grain, flour, puffed quinoa and flakes and several different colors, like red quinoa (which is my personal favorite of all time).
How to Make Quinoa Flour with NO Bitter Taste
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? It 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, it has a few drawbacks. It’s expensive and it can have a bitter taste in some baked goods.
Nowadays, many manufacturers rinse their quinoa up to three times so you may not have a problem digesting it or notice a bitter taste. But if you do, I have a solution for both problems. Buy your grain for cheap from somewhere like Costco then make your own flour using the following instructions.
Optional first step – Sprout your quinoa , dehydrate it then blend it. I sprout it by following the directions for my sprouter . It takes about two days before little sprouts appear. Then I dry them in my Excalibur Food Dehydrator for about half a day or so.Print
How to Make Quinoa Flour with NO Bitter Taste
This is a great way to take the bitter taste out of quinoa flour . Trust me. It’s worth the effort.
- Prep Time: 5 Minutes
- Cook Time: 2 Minutes
- Total Time: 7 Minute
- Yield: 2.5 Cups 1x
- Category: Bread
- Cuisine: Gluten-Free
- 2 cups quinoa
Option 1 – Rinse Quinoa Grain Then Blend
- Measure out the quinoa and put in a mesh strainer. Rinse with running water, sifting with your fingers, until the water is clear.
- Let it dry then blend in a dry jar of a good blender, like a Vitamix or Blendtec and blend on high until you get 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.
- It will make a light popping sound when the toasting begins. You want this sound for about a minute or two.
- Let it cool.
- Add to a dry jar of a good blender, like a Vitamix or Blendtec and blend on high until you get a fine flour.
Option 3 – Toast Flour to Get Out the Bitter Taste
- 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 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 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!
This can’t be used as a 1:1 flour substitute, but makes a great addition to flour mixes or in addition to other flour substitutes.
Keywords: Quick, Fun, Easy
You may also like these recipes:
Gluten-Free Quinoa Flour Recipes
1. Pumpkin Pancakes – My Natural Family
Quinoa Flour – Pumpkin Puree – Greek Yogurt – Eggs – Greek Yogurt – Pumpkin Pie Spice – Cinnamon – Baking Soda – Baking Powder – Real Salt – Molasses – Maple Syrup – Almond Milk – Apple Cider Vinegar – Vanilla – Eggs
These are some really healthy pancakes not to mention that they are also gluten-free. People who can’t eat gluten because they are allergic or sensitive to it are not the only people that eat gluten-free. I have Type II diabetes and I don’t eat gluten because of the carbs in it. Especially simple carbs like white flour.
Quinoa is one food I’ve found that I can tolerate without any problems. I control my diabetes by eating healthy which means NO carbs and NO sugar. I also use some natural supplements. Whatever the reason you eat gluten-free you are going to love these pancakes. They are delicious. My children beg me to make them even when pumpkin isn’t particularly in season. They don’t care.
2. Pumpkin Muffins with Cream Cheese & Chocolate Chips – My Natural Family
Quinoa Flour – Tapioca Starch – Oats – Pumpkin Puree – Apple Sauce – Milk – Mini Chocolate Chips – Cream Cheese – Baking Powder – Baking Soda – Real Salt – Brown Sugar – Eggs – Vanilla – Cinnamon Essential Oil – Powdered Sugar – Cinnamon – Butter
These muffins are decadent and rich and just what you’ve been looking for. These are gluten-free pumpkin muffins with chocolate chips and a cream cheese filling with streusel on top. The cream cheese filling is similar to what you’d find on top of a carrot cake.
If you don’t want them to be so sweet you can leave out the cream filling and/or the streusel topping. They are still very good, just maybe more appropriate for breakfast. The quinoa flour makes them protein-rich and very healthy except for the filling and topping.
3. Chocolate Cake Recipe with Zucchini & Brown Sugar Streusel – My Natural Family
Quinoa Flour – Zucchini – Pecans – Chocolate Chips – Cocoa Powder – Butter – Coconut Oil – Sugar – Eggs – Vanilla – Milk – Brown Sugar – Baking Powder – Baking Soda – Real Salt
This is made with zucchini and quinoa and it’s topped with a brown sugar streusel topping in place of frosting. Our house full of zucchini right now. Seriously, my husband the zucchini in the garden one night and it was too small to pick. The next morning he checked on it again and it was huge. So what do I do with a huge zucchini?
You guessed it. I made a chocolate cake. I like to use quinoa flour for this cake because it’s grain-free plus it gives it a subtle, nutty taste and it makes it light and moist.ake with it would be a gluten-free chocolate cake recipe. I chose to use Quinoa flour because it’s grain-free and is great for baking because it lends a subtle, nutty flavor to the cake.
4. The Best Cinnamon Cake Recipe – My Natural Family
Quinoa Flour – Tapioca Starch – Sour Cream – Milk – Brown Sugar – Powdered Sugar
I know that cake isn’t the same as rolls. BUT I thought that some of you might be as lazy as I am. Rolling out the dough and layering the ingredients cutting it up and waiting for them to rise takes a lot of work and time. If you don’t have a lot of time but you would still like the flavors of cinnamon rolls this is a good way to go. This just may be the best cake I’ve ever eaten. I can’t taste the quinoa because the cinnamon masks the taste of it so well. You could eat these for breakfast if you don’t mind the sugar.
5. Pumpkin Cookies with Chocolate Chips & Brown Sugar Icing – My Natural Family
Pumpkin Puree – Quinoa Flour – Gluten-Free Oat Flour – Tapioca Flour – Chocolate Chips – Butter – Brown Sugar – Vanilla – Egg – Baking Powder – Baking Soda – Real Salt – Cinnamon – Milk – Powdered Sugar
You can make this pumpkin cookie recipe with either fresh or canned pumpkin puree. Having said that I think the canned pumpkin works better because the consistency is a little thicker. I had some pumpkin leftover from something else I made. This turned out to be the perfect way to use it up. I made these cookies for a cousin party and let the kids frost the cookies themselves. The cookies and letting them frost their own was a big hit, to say the least. These cookies feel like little mouth pillows in your mouth. They just melt in your mouth.
6. Simple Quinoa Crackers – Amy’s Healthy Baking
Quinoa Flour – Real Salt – Coconut Oil – Water
When any recipe has only 4 ingredients you know it’s going to be easy to make. After all you only need to find 4 things. That shouldn’t be very hard. These crackers taste really good with cheese especially but they are also good with hummus and any other dip. They bake a little crispier on the edges than in the middle like most everything else does. To solve that problem, just trim the outside edges off when they are ready and put the rest in the oven to cook a little longer.
7. Quinoa and Brown Rice Tortillas – Craftberry Bush
Quinoa Flour – Brown Rice Flour – Water – Oil
Another recipe with very few ingredients. This time there are 4 ingredients, so, ya, pretty easy to make. Tortillas are usually pretty easy to make anyway. The best part about these is are gluten-free because they are made with quinoa and brown rice flour. It’s a great combination for tortillas in my opinion.
8. Quinoa Almond Flour Bread – Simply Quinoa
Almond Flour – Quinoa Flour – Flaxseed Meal – Arrowroot Powder – Coconut Flour – Baking Soda – Real Salt – Eggs – Olive Oil – Maple Syrup – Apple Cider Vinegar
Sometimes making my own bread isn’t so much fun but I have never found any gluten-free bread in the store that I like. So I found this gluten-free bread recipe that doesn’t use yeast and doesn’t need to rise. It’s made in the food processor and only takes 30 minutes to bake. So, with all the changes it’s so much easier and quicker to make. Now, I feel like making bread again.
9. Banana Chocolate Chip Quinoa Flour Waffles – Ambitious Kitchen
Quinoa Flour – Cinnamon – Nutmeg – Baking Powder – Bananas – Egg Whites – Vanilla – Almond Milk – Mini Chocolate Chips
If you think quinoa flour is too expensive to buy try making your own. It’s pretty much like any other flour you can make on your own. Just buy the dry quinoa. I get mine at Winco. Then either grind it in a coffee grinder or a blender until it’s a fine flour. It’s pretty easy to do and a lot less expensive. These waffles quite fluffy and light. They are nice and light in the middle and crispy on the outside the way a waffle should be. You won’t be sorry you tried them. Just think of all the protein you’ll be eating.