Quinoa is a plant native to South America that belongs to the same family of spinach and beet.
It is almost complete food I mention some of its features, high protein content, mineral salts and lysine (a poor substance in cereals) and low glycemic index.
You can find the quinoa in grains in three colors: white, red and black.
It has a bitter / slightly sweet taste, with terracotta notes of couscous, herbaceous, nuts, and / or sesame.
THE FLOUR OF QUINOA IN THE KITCHEN
|Only whole wheat flour is on the market, because the grain is so small that it can not be separated.
For those who want colored dough there is also black quinoa flour.
|Thanks to its herbaceous and slightly bitter taste it gives its best in savory recipes combined with vegetables.
In sweet recipes, given its characteristic aroma, it is perfect combined with foods with a strong taste like chocolate, coffee or spices.
In flour mixes it is usually combined with flour with a more delicate taste like sorghum.
Who really does not like the particular taste of this flour can weaken it “denaturandola”:
this procedure not only refines the taste of the flour, it also improves its workability.
|It can replace wheat flour 1: 1 but does not have the same density therefore 100 g of wheat flour 00 corresponds to 82 g of canihua flour.
It increases the moisture of the doughs, so it is necessary to reduce the liquids a little.
When you convert a recipe made with wheat flour it is better to mix the amaranth flour with other flours such as rice or sorghum flour in the “chart of the density of flours and starches” found for each flour the ratio of substitution with wheat flour.
It is a light enough flour used for pies and biscuits that do not require “elastic” consistency and, combined with eggs (o aquafaba), can give soft and slightly compact doughs.
|In the preparation of baked goods, especially if leavened or whipped, you must have some more precautions:
It increases the moisture of the dough, so it is necessary to reduce some of the liquids.
In the mix of flour it is usually matched with flours of the most delicate taste as sorghum.
|Not containing gluten that causes leavening and consistency to doughs, especially in leavened dough to replace the function of glutinous net. You can use these ingredients alternately: