Quinoa flour is a wonderful flour. Quinoa has so many health benefits that I love including this flour in my baking as much as I can. It is a little more complicated to make than the other flours, but it is very worth it! Be aware that quinoa flour has a slightly nut-like taste and is stronger in flavor than the more neutral flours like oat or almond. Therefore, it is best to use it in conjunction with another flour.
To make: Quinoa, whether eating it in its grain form or using as a flour, must first be very thoroughly rinsed. This is due to a bitter coating called saponins which acts as a natural insect (and people!) repellent. Most packaged quinoa is pre-rinsed, however it is impossible to know how well. If there is still residue left from the saponins, then the quinoa will have a horrible, bitter taste.
To rinse: Simply put the quinoa in a metal mesh strainer and rinse thoroughly for at least 1-2 minutes. Then put the quinoa on a covered tray and let sit overnight to dry The quinoa must be dry before you make the flour.
To make the flour: Put rinsed and dried quinoa into a coffee grinder. Grind until powdery. Make sure you check the flour that it is totally ground and there are not stray seeds.
Storage: As quinoa flour can go rancid quickly, it is best to store it in the freezer. I put my quinoa flour in a labeled clear freezer bag. It will keep for several months.