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.


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”:

    • spread a small amount of flour on a baking sheet in a uniform layer
    • it is heated to 90 ° C for 3 hours

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:

    • sift the flours before adding them to the other ingredients so as to incorporate air and make the lighter products
    • the dough must be softer
    • let the dough rest after adding the liquid ingredients to promote proper hydration of the flours and the humidity of the bakery products.

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:

    • flour of legumes in a percentage of from 25% to 50% of the weight of the quinoa flour
    • soy milk or nuts or oil seeds that can completely replace the portion of the water used in the dough leavened
    • egg white or whole egg that help to incorporate air and to tie.
    • other ingredients such as thickeners that replace the role of gluten should always be used in leavened, but there is only xanthan, but also the seeds chia, flax and psyllium used separately or in a mix, here found “how to imitate the function of gluten”.

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