Quinoa seeds are an excellent source of protein and essential nutrients, and turning them into flour is a healthy alternative for various culinary preparations. We start by washing the quinoa seeds to remove saponins, substances that can impart a bitter taste. Therefore, we measure about 150 grams of seeds and place them in a larger bowl. It is important to use a bowl large enough to allow water to circulate freely around the seeds.
We add water over the seeds, filling the bowl and begin to wash them by hand, gently rubbing them. The water will quickly turn into a cloudy emulsion, a sign that the saponins have been released. We continue to change the water four times or until it becomes clear, indicating that the seeds are clean. With each water change, we use a strainer to separate the seeds from the dirty liquid and, if desired, we can rinse the seeds under a stream of water. After washing, we place the seeds on paper towels to remove excess water. It is good to let them dry for about two hours, spreading them occasionally to ensure even drying.
Once the seeds are dry, we place them on a tray and put them in the oven at a medium temperature, being careful to stir them occasionally to avoid burning. After a few minutes, we take the tray out of the oven and let the seeds cool completely. When they are cool, we take a coffee grinder or a small mill, and add two tablespoons of quinoa seeds to turn them into flour. We grind until we obtain a fine powder, which we transfer to a container.
After grinding all the seeds, we move on to sifting them through a very fine sieve. This way, we will obtain two types of flour: a fine one and a coarse one. The fine flour is placed in a separate container, while the coarse flour goes into another. The latter will require a second grinding, and the sifting process will be repeated to ensure we obtain the finest flour possible. If, after the second grinding, there is still coarse flour remaining, we repeat the process until we achieve a uniform product. In the end, we combine the two types of flour and are ready to use them in various recipes, from gluten-free breads to energizing cookies and delicious muffins. This quinoa flour not only improves the texture of dishes but also enriches them nutritionally, transforming them into healthy and nourishing options.
We add water over the seeds, filling the bowl and begin to wash them by hand, gently rubbing them. The water will quickly turn into a cloudy emulsion, a sign that the saponins have been released. We continue to change the water four times or until it becomes clear, indicating that the seeds are clean. With each water change, we use a strainer to separate the seeds from the dirty liquid and, if desired, we can rinse the seeds under a stream of water. After washing, we place the seeds on paper towels to remove excess water. It is good to let them dry for about two hours, spreading them occasionally to ensure even drying.
Once the seeds are dry, we place them on a tray and put them in the oven at a medium temperature, being careful to stir them occasionally to avoid burning. After a few minutes, we take the tray out of the oven and let the seeds cool completely. When they are cool, we take a coffee grinder or a small mill, and add two tablespoons of quinoa seeds to turn them into flour. We grind until we obtain a fine powder, which we transfer to a container.
After grinding all the seeds, we move on to sifting them through a very fine sieve. This way, we will obtain two types of flour: a fine one and a coarse one. The fine flour is placed in a separate container, while the coarse flour goes into another. The latter will require a second grinding, and the sifting process will be repeated to ensure we obtain the finest flour possible. If, after the second grinding, there is still coarse flour remaining, we repeat the process until we achieve a uniform product. In the end, we combine the two types of flour and are ready to use them in various recipes, from gluten-free breads to energizing cookies and delicious muffins. This quinoa flour not only improves the texture of dishes but also enriches them nutritionally, transforming them into healthy and nourishing options.
Ingredients
150 g quinoa seeds, cooking pot, strainer, and very fine sieve for sifting