Quinoa Flour Uses

Quinoa flour is growing in popularity as a versatile, gluten-free flour option.

Quinoa Flour Uses

Made from ground quinoa seeds, this nutritious flour can be used in a variety of baked goods and dishes.

What Is Quinoa Flour

Quinoa flour is made by grinding quinoa seeds into a fine powder. The seeds come from a plant called Chenopodium quinoa, which is native to the Andean region of South America.

Quinoa has been an important food staple in South American cultures for thousands of years. The Incas referred to it as the "mother grain" due to its high nutritional value.

Unlike wheat or other common grains used for flour, quinoa is naturally gluten-free. This makes quinoa flour a good option for anyone following a gluten-free diet, including those with celiac disease or gluten sensitivity.

Quinoa flour has a subtle nutty flavor and light texture. It can vary in color from white to yellow to red, depending on the variety of quinoa used.

Key Takeaway: Quinoa flour is made from ground quinoa seeds and is naturally gluten-free, making it a good option for gluten-free baking.

Nutritional Profile

One of the main benefits of using quinoa flour is its stellar nutritional profile.

Here are some of the key nutrients found in quinoa flour:

  • Protein - Quinoa flour is high in protein compared to other gluten-free flours. One cup provides over 8 grams of protein.
  • Fiber - With almost 7 grams of fiber per cup, quinoa flour can help improve digestive health.
  • Iron - Important for oxygen transport in the blood, quinoa flour provides 15% of the recommended daily intake of iron per cup.
  • Magnesium - This mineral is needed for bone health and over 300 enzyme reactions in the body. Quinoa flour is high in magnesium.
  • B Vitamins - Essential for converting food into energy, quinoa flour provides B vitamins like thiamin, riboflavin and folate.

Quinoa also contains beneficial antioxidants like quercetin and kaempferol which can help reduce inflammation in the body.

Taste and Texture

The taste and texture of quinoa flour can take some getting used to for those new to gluten-free baking. Here’s what to expect:


  • Quinoa flour has a mild, slightly nutty and earthy flavor. When used in baked goods, the quinoa flavor blends into the background.
  • Some varieties of quinoa flour can have bitter undertones. Toasting the flour before using can help remove any bitterness.


  • Baked goods made with quinoa flour tend to be more dense and dry than items made with all-purpose flour. This is because quinoa flour lacks gluten, the protein that gives bread its chewy texture.
  • For best results, quinoa flour works well combined with other gluten-free flours like brown rice flour or tapioca flour to improve texture.
  • Extra binders like xanthan gum can also help replicate the chewy texture of gluten.

Key Takeaway: Quinoa flour has a subtly nutty flavor and dense texture. Combining it with other gluten-free flours can result in lighter, fluffier baked items.

How to Use Quinoa Flour in Baking

From cookies to muffins to bread, quinoa flour can be used to bake a variety of gluten-free treats. Here are some tips:

  • Substitute for part of the flour - For best texture, substitute quinoa flour for only part of the regular or gluten-free flour called for in a recipe. Start by swapping it for 25-50% of the flour.
  • Combine with other flours - Mixing quinoa flour with lighter flours like brown rice, almond meal or tapioca flour can help achieve a fluffier texture.
  • Enhance texture - Add binding agents like xanthan gum, guar gum or psyllium husk powder to help replicate the stretchy texture gluten provides in baking.
  • Boost moisture - The denseness of quinoa flour can lead to dry baked goods. Increase moisture with extra eggs, fruit purees or liquids like non-dairy milk.
  • Toast for flavor - If you notice bitter flavors, toast the quinoa flour in the oven or in a pan before using to remove the bitterness.
  • Start small - When trying out quinoa flour for the first time, start by using it in muffins or cookies rather than delicate cakes or breads that rely heavily on texture.
  • Adjust bake times or temps - Baked goods made with quinoa flour may need extra baking time to ensure the insides are fully cooked. Lower oven temperatures can help prevent over-browning.

Top Uses for Quinoa Flour

From breakfast pancakes to pizza crusts, here are some of the most popular ways to use nutrient-dense quinoa flour:

1. Pancakes and Waffles

The dense texture of quinoa flour makes it an excellent base for fluffy pancakes and waffles. Try swapping it for up to half of the regular flour. The quinoa flavor pairs nicely with mix-ins like chocolate chips, bananas or blueberries.

2. Cookies

Chewy gluten-free cookies are a perfect vehicle for quinoa flour. Its subtle nutty taste complements cookie flavors like peanut butter, oatmeal and chocolate. Use it combined with lighter flours like almond or coconut.

3. Pizza Crust

Homemade gluten-free pizza nights are a breeze with quinoa flour pizza crust. Quinoa gives the crust great structure and crispiness. Mix it with tapioca flour or brown rice flour for a softer texture.

4. Muffins and Quick Breads

The dense quality of quinoa flour makes it a natural fit for muffins like banana, zucchini or pumpkin. For breads like banana, zucchini or pumpkin, use quinoa combined with lighter flours. Add moisture from fruit purees as needed.

5. Granola Bars

Chewy gluten-free granola bars are easy to make with quinoa flour. The quinoa flavor pairs perfectly with oats, nuts, dried fruit and chocolate or peanut butter. Simply mix it with some sticky sweeteners like honey, maple syrup or brown rice syrup.

6. Pie Crusts

For grain-free pot pies or sweet dessert pies like apple cranberry or peach crumble, a quinoa flour crust is the perfect vessel. Savory herbs like parsley or sweet spices like cinnamon help balance out the earthy quinoa taste.

7. As a Breadcrumb Substitute

To make crunchy gluten-free breadcrumbs for recipes like casseroles or breaded chicken cutlets, all you need is quinoa flour. Simply toast the flour in the oven or in a skillet before using to enhance the crisp texture.

8. Added to Soups or Stews

Thanks to its high protein and fiber content, quinoa flour can help make soups and stews more filling. Whisk in a few tablespoons at the end to gently thicken while adding extra nutrition.

9. In Desserts

Don’t forget about dessert! The mild flavor of quinoa flour allows other ingredients like chocolate or spices to shine in brownies, cookies and seasonal treats like pumpkin pie or gingerbread.

Key Takeaway: Quinoa flour can be used to make pancakes, cookies, pizza crusts, muffins, granola bars and more. Its texture works well in hearty baked goods.


Is quinoa flour healthy?

Yes! Quinoa flour is high in protein, fiber, iron, magnesium and beneficial antioxidants. Its well-rounded nutritional makeup makes it a healthy gluten-free choice over less nutrient-dense refined flours.

What does quinoa flour taste like?

Quinoa flour has a mild, earthy, nutty flavor. The taste is subtle enough that it blends into other ingredients like spices, chocolate or fruit. Toasting the flour can bring out the nuttiness.

Can you replace all-purpose flour with quinoa flour?

It's best to only substitute a portion of all-purpose wheat flour with quinoa flour to retain better texture. Start by swapping 25-50% of the wheat flour for quinoa flour. Always combine quinoa flour with lighter flours too.

How do you fix bitterness in quinoa flour?

Some quinoa flour can have a bitter, soapy aftertaste. To remove the bitterness, toast the quinoa flour by baking it in the oven at a low temp (200°F)


Quinoa flour is growing in popularity thanks to its stellar nutritional profile and versatility.

With its high protein and fiber content, this gluten-free flour can be used to make pancakes, cookies, pizza crusts, muffins and more.

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

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