PRODUCT INFORMATION SHEET
Revised 04/30/15
Product Name: QUINOA FLOUR
Product UPC#: 0-71518-02170-2
Shelf Life of Product: 18 MONTHS
Code Date Location on Package: BACK PANEL, LOWER LEFT CORNER
Ingredients: QUINOA FLOUR
Certifications:
•Kosher-Orthodox Union Parve
•Non-GMO Verified
•Celiac Support Association Certified
•100% Whole Grain Stamp
Health Information:
•Low Fat
•Low Cholesterol
•No Sodium
•Wheat Free
•Non-GMO
Allergen Information:
•Wheat Free
•Gluten Free
•Produced in a peanut free environment
Storage recommendation:
•Dry product may be stored at room temperature, in refrigerator, or in freezer at least until the code date on the package.
•Prepared product should be consumed within 1 week of preparation
What to look for if product is bad:
•Dry product:lumps, clumping, infestation and atypical odor.
•Prepared product:Mold or discoloration.
Substitution ratios in recipes:
•You can substitute ½ of the All- Purpose flour with Quinoa Flour or completely replace Wheat Flour in cake and cookie recipes.
Product uses (i.e. as an ingredient, cooked, raw):
•Baked goods, breads, pancakes and waffles.
•Also can be used in pan fried favorites.
Nutritional Benefits:
•Iron 8%
•Whole Grain (100%) 30g per serving
•Dietary Fiber 1g
•Protein 5g
•Potassium 169mg5%
•Magnesium 59mg 15%
Product Specific Questions:
Product of the USA:
Produced in the USA. Quinoa is imported from Bolivia/Peru
How can I be sure it is gluten free?
Certified by the Celiac Support Association to be 5ppm. It is produced in a gluten free environment on a dedicated line. Batches are tested used Elisa Gluten Assay test.
Is it considered whole grain?
Yes, it has the 100% Whole Grain stamp.
What is the country of origin?
It is imported from Bolivia or Peru; however our supplier is in the USA.
How do I use Quinoa Flour?
It works great in bread recipes due to its high protein content. Gluten is a protein, so when you remove it- it’s important to use high protein flours for the best results. The protein from quinoa flour helps provide structure, shape and rise to gluten free bread.
It also works well in pastry applications. Try it in pie crust and cookies. It’s a fairly light flour- and you can get a great fluffy texture when using it, especially when combining it with egg. It can also be used in pancakes, waffles or pan fried favorites. It partners well with fruits, nuts, spices like cinnamon, cardamom, cumin and coriander, as well as herbs like rosemary.
Can I use quinoa flour as a thickener? Yes, you can combine quinoa flour and butter to make a roux and thicken gravy or stews.
What is toasted quinoa flour?
Quinoa flour has a unique, grassy odor. Toasting it can remove the odor, make it finer and have the consistency of all purpose flour. It will absorb better when baking and will create more consistent results.
How do I toast quinoa flour?
Method 1:Toast dry quinoa flour in oven at low temp for 2 hours:
Preheat oven to 215˚F.Spread quinoa flour in a layer no thicker than 1/4” thick.Use rimmed baking sheet.Line with foil or parchment paper.Place in oven for 2 hours- no need to stir or anything.Can do large quantities at once and leave it and forget it. The quinoa flour toasted in the oven had basically no odor, had a light nutty flavor and was almost the exact same color as raw quinoa flour.
Method 2: Toast dry quinoa flour in skillet over medium-high heat.
Heat skillet over medium-high heat.Pour 1 cup of quinoa flour into skillet.Stir constantly with whisk for 6-7 minutes.If flour is browning too quickly (unevenly) on skillet surface, turn down heat or remove skillet from heat for a few seconds.
*The quinoa flour toasted in the skillet seemed to have no flavor either but was much more golden brown color than the raw version.
How do I store it after I have toasted it?
Due to the high oil content in the flour, it is best to place in an airtight container and store in the refrigerator or freezer.