Two Gluten-Free Quinoa Flour Desserts

Quinoa flour can be made from milled or unmilled grains. Unmilled grains produce a more coarse, nutritious flour, while milled grains are used to make a much smoother flour. In either case, the flour is typically a creamy yellow to ivory color.
Quinoa is gluten-free, so quinoa flour can be safely used in gluten-free baking projects for people with gluten intolerance.
The remarkably high protein content of quinoa grains holds true in quinoa flour, with the protein content averaging around 17%. Quinoa flour is also very high in dietary fiber.
The flavor of quinoa flour is very mild, with a hint of nuttiness. It is often combined with tapioca, potato starch, and sorghum to create a gluten-free baking mix.Quinoa flour may also be used as a thickener in sauces, soups, and other dishes, especially in cases where additional protein might be viewed as beneficial.
Quinoa flour should ideally be stored in the fridge or freezer, rather than at room temperature, and it should not be exposed to heat, bright light, or moisture until it is ready for use.

Recipe#1-Gluten-Free Apple-Nut Bread Recipe

Ingredients

2 1/2 cups quinoa flour
2 teaspoons baking soda
1 1/3 cups applesauce
1/2 teaspoon vanilla
1/2 cup organic butter
1/2 teaspoon sea salt
1/2 cup organic cane sugar
1 teaspoon cinnamon
1/2 cup walnuts, chopped
1 cup raisins
1 baking apple, grated
3 organic eggs

Directions

1.Preheat oven to 350 F.
2.Cream butter and sugar together. Beat in eggs one at a time. Stir in applesauce, grated apple, raisins and vanilla.
3.In separate bowl stir together remaining dry ingredients. Add to wet mixture, stir by hand until well combined.
4.Turn into an oiled 5 x 7 loaf pan. Bake at 350 for 50-60 minutes or until an inserted toothpick comes out clean.
5.Cool 10 minutes before removing from pan.

*Low cholesterol adjustment: omit eggs and replace with 1/3 cup olive oil.

Recipe#2 Gluten-Free Quinoa Hazelnut Muffins

Ingredients
1 cup quinoa flour
1 cup arrowroot or tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup organic hazelnut or almond butter
1 teaspoon almond flavoring
1 cup water
1/3 cup olive oil
1/3 cup agave nectar or honey
1/2 cup chopped frozen cherries (optional)

Directions

1.Mix all dry ingredients in a large bowl.
2.Mix all wet ingredients thoroughly in another bowl.
3.Add wet ingredients to the dry ingredients and stir just until mixed.
4.Drop batter into greased muffin tin.
5.Bake at 350˚ for 15-20 minutes

Makes about 12 muffins.

*Note:Arrowroot flour:
Arrowroot flour is ground from the root of the plant, and is very useful for thickening recipes. It is tasteless, and the fine powder becomes clear when it is cooked.

*Note:Tapioca flour:
Tapioca flour is made from the root of the cassava plant, once ground it takes the form of a light, soft, fine white flour. Tapioca flour adds chewiness to baking and is a good thickener.Tapioca flour is an excellent addition to any wheat free kitchen. It's a fairly resilient flour, so storing at room temperature is no problem.

I hope that you take the time to try these recipes and that your family enjoys them...

Sylvie Thibert