Cooking quinoa is simple and is just like cooking rice. You can also prepare salads with quinoa as the base. With numerous quinoa salad recipes, you can always gratify your appetite with the existing range. Another form of incorporating quinoa in your meals is in the form of quinoa flour.
Quinoa flour has a pleasant, nutty taste. It makes good tasting bread, muffins, bagels, pasta, milk, cookies, gravies, sauces, pancakes, flatbreads, doughnuts, dumplings, and who knows what else. One of the most sacred foods of the ancient Incas of South America, it was an adaptable plant so nutritious, delicious and essential they called it the mother of all grains. The composition of the flour is approximately: 55% carbohydrates, 14% protein, 6% fat, 13% fiber, 9% water, and 3% minerals.
Quinoa flour is the milled form of whole quinoa grain, which has a cream color. It is one of the oldest cultivated grain-like crops known to man. And though most people refer to quinoa as a grain, quinoa is actually the seed of a hardy and weather resistant quinoa plant. The plant produces bands of quinoa seeds with varieties of color from white, red, orange, purple or black. Quinoa is valued for its high iron and protein content. Furthermore, since it is gluten-free, it can be safely consumed by people who have gluten intolerance or celiac disease.
It can be used in baking and can be used to substitute half the amount of all-purpose flour in baking. It is however important to observe that quinoa flour cannot replace all-purpose flour completely because its properties and flavor is different. Making baked goods with quinoa for people with gluten allergies should be prepared by formulating a quinoa baking blend, which is a combination of three parts of flour, three parts of sorghum, two parts of potato starch and one part of tapioca flour. This gluten free mixture can be used to prepare gluten-f
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