Optional first step

1. 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.
2. Then I dry it in my Excalibur Food Dehydrator * for about half a day or so.

Option 1 - Rinse Quinoa Grain Then Blend

1. Measure out the quinoa and put in a mesh strainer. Rinse with running water, sifting with your fingers, until the water is clear.
2. 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

1.  Measure out 2 cups of quinoa.
2. Toast the quinoa in a skillet over medium heat for about 5 minutes, stirring occasionally.
3. It will make a light popping sound when the toasting begins. You want this sound for about a minute or two.
4. Let it cool.
5. 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

1. Preheat oven to 215 degrees.
2. Line two large, rimmed cookie sheets/jelly roll pans with a piece of parchment or Silpat.
3. 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.
4. 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.
5. 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!