Gluten-Free Naan Recipe with Quinoa Flour - Simply Quinoa (2024)

FAQs

Can I use quinoa flour instead of all-purpose flour? ›

First of all, it's good to know just how versatile quinoa flour is. It creates a soft baked good but is also wonderful for making bread and is a fantastic all-purpose type of flour.

Turn the heat to medium and toast the quinoa until golden and popping, stirring frequently (about 5 minutes). Be careful not to burn. Pour the quinoa into a bowl and allow it to cool. Transfer the quinoa to a high-speed blender and blend until it becomes a fine powder (about 1 minute).

Some researchers have identified that quinoa flour gives bread a nutty flavour and crunchy texture [14].

Analyses suggested that starch digestibility was reduced and resistant starch content increased significantly. Taken together, quinoa flour improved dough rheological properties, enhanced the textural properties, and increased resistant starch content in crispy biscuits, thus adding to high nutritional value.

I don't love using gums, so I rely on high protein flours like quinoa flour. It helps to provide structure and rise to baked goods, while also adding protein and fiber on the nutrition side of things.

Quinoa flour can be used as a single-flour replacement for wheat flour in some recipes. Not all, but some. This is great information for family or friends who really want to bake for you.

Quinoa is pronounced as “keen-wa”. It is a grain crop grown for its edible seeds, which have high protein content. Quinoa is a little similar to buckwheat. Quinoa flour is made by grinding quinoa grains into finer particles to get flour.

Quinoa (kiːnwɑː)

With its mild nutty flavor, this edible seed packs a powerful nutrition punch, containing anywhere from 17-27 grams of fiber and 8 grams of protein per cup cooked. Quinoa is also considered to be a whole grain, gluten free and contains anti-inflammatory properties.

Quinoa has a glycemic index of around 53, meaning it won't cause as dramatic a spike in blood sugar. This is because it contains fiber and protein, both of which slow the digestion process. Most grains don't have all the amino acids needed to make a protein.

Yes, quinoa is gluten-free. Quinoa (pronounced keen-wah) is gluten-free and is a great alternative to gluten-containing grains. It is a nutritionally dense whole grain that gives a higher amount of antioxidants than other common grains eaten on the gluten-free diet.

Why is quinoa flour bitter? ›

This is due, in part, to saponin, a toxic glycoside that coats the outer layer of the quinoa seed. Saponin can be washed off or removed via abrasion, and usually is before it is sold commercially to consumers. But the washing isn't always thorough enough, and some trace of saponin remains.

For people who still find quinoa difficult to digest, soaking your quinoa can help release the phytic acid (which binds to certain vitamins and minerals and keeps us from absorbing them) and activating phytase, the enzyme that helps us digest them. What you'll need: Quinoa. Lemon juice or white or apple cider vinegar.

Most quinoa manufacturers rinse the quinoa before they package it, but if your quinoa is tasting bitter, they either didn't do a very good job of it or for some reason, it wasn't done at all. Either way, a quick rinse is all it takes to ensure your quinoa won't taste bitter.

RECOMMENDED STORAGE AND USE: Flour is not ready-to-eat and must be thoroughly cooked before eating to prevent illness. Keeps best refrigerated or frozen. Produced in a nut-free facility.

Bread flour and cake flour—on their own or mixed together—can substitute for all-purpose. Just take note that each flour is best used in specific types of recipes.

Not only does quinoa flour provide an amazing texture for these gluten free chocolate chip cookies, but it also makes them a bit healthier with a boost of nutrition, fiber, and protein plus it gives them a slightly nutty, delicious flavor.