Forktionary
Flour | Gluten Free Vegetarian Vegan High Fiber

Quinoa Flour

Chenopodium quinoa Allergen-Free
Quinoa Flour

Sourcing & Taxonomy

  • Family Amaranthaceae
  • Primary Cuisine Andean, Global
  • Seasonality Year-Round
  • Source Quinoa seeds

The Forktionary Angle

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Definition

A gluten-free flour milled from ground quinoa seeds, offering a nutty flavor and rich in protein and fiber.

Sensory Profile

TasteNutty, Slightly Bitter, Earthy
TextureFine, Slightly Gritty
AromaEarthy, Grassy, Toasted
AcidityLow

Technical Metrics

Nutrition Facts

Per 30 g (1/4 cup)
Calories370 kcal
Total Fat6 g
Saturated Fat0.7 g
Trans Fat0 g
Cholesterol0 mg
Protein14 g
Total Carbohydrate68 g
Dietary Fiber6 g
Total Sugars2.5 g
Calcium47 mg
Iron4 mg
Potassium563 mg

Chef’s Secret

Toasting quinoa flour lightly before use can enhance its nutty flavor and reduce any slight bitterness. Combine with starches for best baking results.

Substitutions

Best Match

Sorghum Flour

1:1

Good gluten-free replacement for baking, similar texture.

Buckwheat Flour

1:1

Offers a strong earthy, nutty flavor, also gluten-free.

Oat Flour

1:1

Milder flavor, provides good binding and moisture, gluten-free if certified.

All-Purpose Flour

1:1 (with xantham gum)

For general baking, requires gluten-free binders.

Buying Guide

Look for finely milled, certified organic, and gluten-free options. Store in an airtight container in a cool, dark place.

Flavor Pairings

Baked goods pancakes bread gluten-free pasta savory crepes.