Goodness Organic Quinoa Flour, Bolivia 500g
Quinoa flour has a pleasent, matty taste.Average Reviews Customer Reviews Write Review
Quinoa flour makes baked good moister. Originally a grain from South America.
Organic quinoa flour.
energy 1460kJ, 350kcal, protein 14.2g, carbohydrate 59.8g, fat 5.7g.
May contain peanuts, nut traces.
Customer reviews - Goodness Organic Quinoa Flour, Bolivia 500g
Wed 3rd Aug 2011
Quinoa Flour really is an aquired taste, I feel. I made gluten free bread using only this flour and it had a very stong flavour. I think it would be best used in with other flours for a more palletable flavourReviewer's Name:
Miss Rebecca Stratton
Recipes Quinoa and Rice flour tortillas! -
Thu 5th Jul 2012
This rice was perfect for making gluten free tortillas. Take 4 cups of Quinoa flour, 1 cup of brown rice flour, a teaspoon of oil and a teaspoon on salt (or slightly more if you prefer). Mix together in a bowl with 1 & 1/4 cups water to make a dough. Really a tortilla press works best, but I've just been separating the dough into about 18 balls and rolling them out with a rolling pin on a quinoa and rice flour surface, or making little patties in my hands. Pop each tortilla in a hot non stick pan, with no oil, for around 1 minute on each side until brown cooked spots appear on the surface. Delicious with any toppings or frankly, just by themselves right out of the pan! Best warm, though they keep for 2 - 3 days in the fridge. You can also quarter the recipe to make just a few, same amount of oil and salt, less flour and then add water sparingly until the dough seems right. Careful not to let it get too sticky!Reviewer's Name:
Thu 2nd Jun 2011
great flour, lovely in muffins!Reviewer's Name:
William BedfordLovely quality -
Wed 31st Aug 2011
Very nice product!Reviewer's Name:
elisabeth mayers Great Product -
Tue 10th Apr 2012
I've used this flour for baking a few times and really like it. It's a great and healthier alternative to white flour. This flour works really well and the quality is great.Reviewer's Name:
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