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Baking with powdered quinoa -

a
AdinaA Mar 24, 2013 12:43 PM

So. I bought a coffee mill (Cuisinart DBM-8 Supreme Grind Automatic Burr Mill - http://www.amazon.com/gp/product/B000...

)

i dumped a box of quinoa in, then poured it back in, milling it three times altogether. And used it to bake a batch of banana cranberry muffins. Regular recipe. K P baking soda.

Astonishing. Just astonishing. They will be lunch tomorrow and I will make more to take on chol hamoed tiyulim. and probably for children's breakfasts. The only reason not to do this is that it doesn't taste at all like Pesach.

  1. m
    maxie Mar 24, 2013 12:47 PM

    Fascinating -- thanks for the tip! I'm going to try this.

    2 Replies
    1. re: maxie
      m
      Miri1 Mar 24, 2013 09:01 PM

      I did this last year for my Pesach rolls. They were delcious. Unfortunately. My coffee grinder is broken. If I bave a chance to buy a new one I may very well try th muffibs. Thanks for the idea!

      1. re: Miri1
        m
        Miri1 Mar 27, 2013 10:37 PM

        Thanks AdinaA, for tge suggestion of the Cusinart coffee grinder! I bought the same one, and the quinoa flour is gorgeous!
        I'm thrilled with the flour and aiming for muffins tomorrow.

    2. elansey Mar 24, 2013 01:51 PM

      What size grind?

      1. a
        AdinaA Mar 24, 2013 02:03 PM

        The finest setting. And even so I ran it through 3 times.

        1. d
          DebbyT Mar 24, 2013 04:06 PM

          I wonder if this is healthier than using regular flour...might be a good idea for all year around.

          1. r
            rockycat Mar 24, 2013 05:39 PM

            When you say "regular recipe," do you mean one written for standard wheat flour or one written specifically for quinoa flour? This sounds like something I need to look into ASAP.

            1 Reply
            1. re: rockycat
              a
              AdinaA Mar 25, 2013 07:20 AM

              I used it as though it was wheat flour, regular, year-round wheat flour banana muffin recipe.

              About to bake mashed carrot, raisin muffins, mashing the carrots that I cooked to make soup stock.

            2. goodhealthgourmet Mar 24, 2013 06:01 PM

              Next time you should really rinse the quinoa (and obviously dry it out well - a low oven works) before grinding. It's naturally coated with a mildly toxic substance that can taste very bitter and makes some people sick.

              Having said that, quinoa flour is a great gluten-free alternative to wheat flour and works really well in muffins, cookies & quick breads, which are all pretty forgiving structure-wise. If you want to use it in cakes or breads, you'll have to use some gluten-containing flour or a gluten substitute with it.

              Have fun experimenting!

              4 Replies
              1. re: goodhealthgourmet
                c
                cheesecake17 Mar 25, 2013 05:35 AM

                Isn't boxed quinoa pre rinsed?

                1. re: cheesecake17
                  queenscook Mar 25, 2013 07:54 AM

                  I'm sure it is. The first time I had quinoa--maybe five or six years ago--I thought it was awful and tasted like soap. Now when I make it, I don't rinse it, and it tastes perfectly fine. (Or, at least, it tastes like quinoa!)

                  1. re: cheesecake17
                    goodhealthgourmet Mar 25, 2013 09:12 AM

                    Supposedly, but even some boxed brands suggest rinsing before preparing. I know several people who have had issues with it when they didn't bother.

                    1. re: goodhealthgourmet
                      c
                      cheesecake17 Mar 27, 2013 06:24 PM

                      I didn't know that! I guess queenscook and I have something in common... We just don't care for quinoa.

                2. a
                  AdinaA Mar 28, 2013 03:33 PM

                  sigh. The motor just blew, and the coffee grinder died.

                  I had "milled" abut 42 oz. of quinoa, altogether.

                  I may try a more powerful home flour mill next year.

                  But I wish someone (Red Mill, Star K, OU, are you listening?) would just produce a commercially milled quinoa "flour" for Pesach, as they do for the gluten-free community year round.

                  3 Replies
                  1. re: AdinaA
                    queenscook Mar 28, 2013 05:37 PM

                    Sorry to hear it.

                    After your initial post, I looked at the mill at Amazon. I was unimpressed with the number of 1-star ratings on the unit . . . almost as many as 5-star ratings. Quite a number complain of the unit dying.

                    1. re: queenscook
                      m
                      Miri1 Mar 31, 2013 06:24 PM

                      The intructions say to use for coffee only. So far I've milled ony one box of quinoa, but hoping it will last for at least a couple of years since I will only use ut for this purpose and only on Pesach.

                      1. re: Miri1
                        m
                        magiesmom Mar 31, 2013 06:53 PM

                        Is it not ok to use commercial quinoa flour?

                        BTW, a friend tells me she "mills" her quinoa in her food processor after toasting.

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