Quinoa is enjoying a resurgence of interest as a super-grain packed full of protein. An ancient grain first documented by the Incas, Quinoa is readily available to purchase online or from your local health food store, and is increasingly found in traditional supermarkets. While you can buy Quinoa flour to make this delicious quinoa loaf, it is expensive. As long as you have a good food processor with a sharp blade (some home bakers prefer grain mills) try making quinoa flour at home from quinoa grain.
How to Make Quinoa Flour
Prior to cooking or baking, always rinse quinoa several times to remove the saponin. Saponin is a natural insect repellent found in certain grains, and it gives quinoa a bitter taste unless it is well rinsed. Place 3/4 cup of quinoa in a large bowl in your kitchen sink. Turn the cold water on full spray and fill up the bowl, rinse, drain, and repeat several times. Lay the rinsed quinoa out on a clean dishcloth to dry. This will take at least two hours. Once completely dried, use a grain mill or food processor with a sharp blade to process. Be sure to keep the cover on, and grind, blend or process until the grains are completely ground down. 3/4 of a cup of quinoa grain generates 1 cup of flour.
Quinoa Loaf Recipe
This recipe makes a delicious and sweet quinoa bread or loaf. While cranberries are my favorite, blueberries may be substituted. Served with cream cheese, butter, or just plain, it makes a filling and healthy snack or a light breakfast. This quinoa bread is also a great way to introduce the whole grain to your family’s diet. Children who like banana bread or pumpkin loaf will enjoy this one as well.
1 1/4 cups sugar
1 1/4 cup butter, divided
1 1/2 cups chopped cranberries, drained
1/2 cup softened butter
2 organic eggs
1 1/2 cups organic all-purpose flour
3/4 cup quinoa flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 cup milk
Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5 x 3 inch loaf pan. Mix 1/4 cup of the granulated sugar with the cranberries in a small bowl, and let it sit for at least 15 minutes. Meanwhile, use a large mixing bowl and cream the butter with 1 cup granulated sugar until it is light and fluffy, then beat in the eggs one at a time. Use a medium bowl to combine quinoa flour, all-purpose flour, baking powder, baking soda, and the salt. Mix this into the large mixing bowl, mixing in 1/4 cup of milk as you go to keep the mixture from getting too thick. Stir in cranberries or blueberries. Pour the quinoa loaf batter into the pan using a spatula. Bake for 60 minutes, checking after 50 minutes. Insert a clean knife into the center – if it comes out clean it is ready. Cool in the pan for 5 minutes, then turn it onto a wire rack. Store your quinoa loaf in a tin or wrapped tightly in tin foil.