Baking with powdered quinoa -
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.
I wonder if this is healthier than using regular flour...might be a good idea for all year around.
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!
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.