Quinoa is a popular pseudo-grain that is prized for its high protein content compared to other grains. Like amaranth, quinoa contains all nine essential amino acids and is gluten-free.
Quinoa flour has a characteristic, nutty flavor and is great for muffins and baked goods.
Whole grain flour, ground from cleaned quinoa grains. However, it is very drying when used alone as a substitute for self-rising flour. Therefore, it is best to combine it with other types of flour or very wet ingredients. Yeast must be added to any recipe that uses quinoa as a substitute for flour.
Organic; Vegan; Natural materials; Artificial flavorless; Free-from artificial coloring; Preservative-free; BSE/TSE-free; GMO free; Not-irradiated; No added sugars; Glutenfree; Poor in saturated fat; Low in sugar; Rich in dietary fiber; Protein source; Especially low in sodium/salt
Dosage, recommended use, storage
One dose = to taste
Storage: In a well-closed, dry, cool, sun-protected place
100% organic quinoa (Chenopodium quinoa) flour; Allergens: may contain traces of sesame seeds
Table of ingredients
|Energy||1543 kJ/369 kcal|
|- of which saturated fatty acids||0,5 g|
|- of which sugar||1,8 g|
|Salt||< 0,01 g|
We regularly review our nutrition information.
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