Dear Annie,
I see quinoa flour at the health food store, and since it is gluten-free and I am on a gluten-free diet, I’d like to buy it, but I don’t know what to do with it, or what it is. –Jenny, NH

Dear Jenny,
I, too, am on a gluten-free diet, and am a huge fan of quinoa flour. Its flavor is so, so sweet! Quinoa is related to buckwheat and amaranth, and whole it is a round seed the size of a sesame seed. It is increasingly popular because it is high in protein and has a quick cooking time and mild flavor. Sometimes it is called the “vegetarian caviar.”

Quinoa has no gluten, its origin is South American, it is cultivated in the United States, and for protein it has a complete amino acid balance (rare to find outside of animal products).

Whole quinoa is frequently used in hot cereal, side dishes, and served like rice. I substitute equal amounts of quinoa flour for wheat flour.

I personally use quinoa flour in muffins, pancakes, anything that needs a grain, and I often combine it with gluten-free brown rice flour and coconut flour (a very high fiber flour).

Here is my favorite muffin recipe, using quinoa flour:

Sweet Quinoa Flour Muffins
2 cups quinoa flour
3 teaspoons baking powder (aluminum free, such as Rumford brand)
2 tablespoons Sucanat, maple syrup, or other natural sweetener
1 or 2 eggs
1 cup milk
¼ cup melted butter or melted coconut oil
(note that the muffins in this photo include mango)

Combine the dry ingredients in a bowl. In a separate, small bowl, combine the eggs, milk, melted butter, and liquid sweetener if used. Mix well and pour the batter into oiled or buttered muffin tins. Bake at 400 F for about 15 minutes. Makes 12.

Ask Annie your questions. Email her at askannie[at]greenchicafe[dot]com.