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Feb 18, 2013 12:31 PM

Quinoa for Pesach

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  1. Thanks, SoCal. I find this very encouraging, in the light of the anit-Quinoa pushback in some circles.

    I do so wish theStar-K would supervise a quinoa flour.

    18 Replies
    1. re: AdinaA

      quinoa is easy to grind, use a coffee grinder or food processor (probably not as fine as coffee grinder).

      1. re: kosherGlutenFree


        Does the flour come out of the coffee grinder smooth , like flour? I find that in a blender or food processor, the grind is on the gritty side. Not perfect for baking.

        A food processor or blender will work, but it's very time consuming because it's a lot of small batches to get enough flour for, say, a loaf of banana bread or a batch of pancakes.

        Do you have a particular coffee grinder to recommend for milling quinoa?

        1. re: AdinaA

          No recommendation for the coffee grinder, I use a cheap coffee grinder and after 10 seconds it make a VERY slightly gritty flour (but fine grind). Forget the food processor unless you want to spend alot of time grinding it.

          I know that during the year I use the quinoa flakes for baking and have no problem (it doesn't act like oat meal and retain any structure, just give it enough time to hydrate-- which isn't that much time). Quinoa seems to be one of those flours that doesn't need to be finely ground. I personally would not bake something with just quinoa, but that is because my experience with 1 gluten free flour baking has not been successful (except a cake that I use sorghum as the sole flour and passover baking).

          Now that we have tapioca flour and quinoa flour (for those that use it) in addition to potato starch people should be able to get better baked goods. Mixing tapioca and potato starch gives a different structure that just using one of these starches. I don't remember how the two starches are different but they will have different affects on the structure of the final product.

          1. re: kosherGlutenFree


            Is there a tapioca flour with a Pesach hechsher?

            I've actually had good results baking chocolate chip banana muffins with home blender-milled quinoa flour.

            But I have just ordered a coffee mill, for Pesach.

            In addition to quinoa, I am thinking of attempting to mill shredded coconut into a coconut flour.

            1. re: AdinaA

              What will you bake with the coconut flour?

              1. re: almond tree

                Chocolate coconut cake. It's good enough to eat year-round.

                If the flour works, or if I knew that there would be a coconut flour approved for Pesach, I would play around with other gluten-free baked goods. Many gluten-free recipes combine a variety of flours (rice) and so are not approprate for cooks like me who had the lack of culinary foresight to marry an Ashkenazi guy. But I think that if coconut and quinoa were readily available, there would be a lot of uses.

                1. re: AdinaA

                  You're inspiring me to experiment with grinding coconut flour as well.

                  1. re: almond tree

                    I'm totally going to give it a go. The doubt I have is that I think they add an oil to shredded coconut to keep it moist. I'm pretty sure that there are dried coconut chips with a good hechscher for year-round that boast that they do not use oil. But as to whether a dried chconut withthout oil and with an OU-P exists, and whether oiled coconut will become powdered flour or just a sticky mess....

                    I'm looking into it. But I do wish the kosher for Pesach industry would be more innovative about ingredients.

                    1. re: AdinaA

                      I'm pretty sure that the KFP shredded coconut I use does not have any added oil. I do know that it's anything but moist; it's not at all like Baker's/Angel Flake, for instance. I don't recall the brand name, but it's one of the so-called "haimish" ones, maybe Lieber's. The bags are cellophane with a paper topper, and usually hang with the bags of candy.

                        1. re: queenscook

                          I've seen this coconut too, but my husband likes the sweetened kind. Also, if im remembering correctly, one of the Brooklyn stores had their own finely shredded coconut packed next to the ground nuts.

                          1. re: cheesecake17

                            I've never seen KFP sweetened shredded coconut.

                2. re: AdinaA

                  Are tapioca flour and tapioca starch two different things? I know I've seen KFP tapioca starch at Aron's Kissena Farms in Queens.

                    1. re: AdinaA

                      AdinaA could you post your recipe for Chocolate coconut cake.

                      Thanks for reminding me that coconut flakes can be made into flour. So now we have for Passover baking ground
                      nuts, potato starch, tapioca flour/starch (yes they are the same), quinoa flour and coconut flour. I also understand that some people have been using the gluten free shehakol "matzah" in recipes that call for wheat matzah.

                      There are a lot of recipes around for baking with coconut flour or almond flour (finely ground almond).

                      This website has recipes for almond flour and she gets high marks but I have been cutting back on baking so haven't tried any of her recipes. She also has a book based on baking/cooking with almond flour.

                      1. re: kosherGlutenFree

                        I'm not trying to be difficult, I'm really not. But I've baked a lot cakes. After looking at a couple of gluten-free recipes, I used a combination of coconut flour, cocoa powder, and melted chocolate (eggs, white sugar, vanilla, parve margarine, baking powder) according to the size pan I was using and adjusted the batter until I liked the consistency. I did it as an experiment to see if it would work on Pesach. The mild coconut flavor married beautifully with the chocolate.

                        There must be some better organized person who had recorded a recipe like this for Pesach.

                        1. re: AdinaA

                          Hey, at least you know the ingredients. There are recipes out there for coconut flour so I am sure if I researched I could find a recipe. But it always helps to have an idea what someone else used that had a success. The only difference i would do is I do not use the passover margarine (mainly because I don't use cottonseed oil and I also try to keep my ingredients simple for passover).

                          The one question I do have is did you use alot of eggs and did you separate them?

                          If I find a recipe I will post it, but it may be during passover.

                          1. re: kosherGlutenFree

                            Eggs not separated, like a baking powder layer cake, not like a flourless torte.

        2. I am amazed. I ordered it yesterday and it arrived today.