Ancient Harvest, Organic, Quinoa Flour, 18 oz (510 g)
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- 100% Whole Grain
- Wheat Free
- Gluten Free
- USDA Organic
- Certified Organic by Quality Assurance International (QAI)
Quinoa flour is versatile. It adds rich flavor and complete protein while enhancing the nutrition of countless dishes. However, as this flour lacks gluten, it needs to be used in conjunction with other flours in things like risen breads and piecrusts. Try adding up to 50 percent quinoa flour to pancakes, waffles, cookies, muffins, biscuits and cakes. Here are some recipes to get you started... you'll discover many more!
The Quinoa Story
The Inca called this grain Quinoa or "the Mother Grain" in their ancient language. So important was quinoa to their diet that the mighty Inca king planted the first row of quinoa each year with a solid gold spade.
Grown in the mighty Andes Mountains of South America, quinoa dates back over 5,000 years. This tiny seed, no bigger than a mustard seed, once fed an ancient civilization stretching from the seacoast of Chile to the snow-capped peaks of the Peruvian Andes, the vast Inca Empire.
Now you too can enjoy the goodness of quinoa in an instant with Quinoa Flour. Made from 100% organically grown quinoa, our flour is a great source of balanced protein and important minerals like calcium and iron. Quinoa's easy digestibility is also an added bonus for children and those on restricted diets!
Excellent for use in wheat-free and gluten-free diets!
Meg's Apple-Nut Bread
- 2 1/2 cups quinoa flour
- 1 1/3 cups applesauce
- 1/2 cup butter or margarine
- 1 cup natural sugar, packed
- 1/2 cup walnuts, chopped
- 1 baking apple, grated
- 2 tsp baking soda
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup raisins
- 3 eggs
Preheat oven to 350° F. Cream butter and sugar together. Beat in eggs one at a time. Stir in applesauce. Grated apple, raisins and vanilla. In separate bowl stir together remaining dry ingredients. Add to wet mixture, stir by hand until well combined. Turn into an oiled 5 by 7 loaf pan. Bake at 350° for 50-60 minutes or until an inserted toothpick comes out clean. Cool 10 minutes before removing from pan.
* Low cholesterol adjustment: omit eggs and replace with 1/3 cup vegetable oil.
Organic whole grain quinoa flour
Store in a cool, dry place.
|Serving Size: 1/4 cup (34 g)|
|Servings Per Container: 15|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||20|
|Total Fat||2 g||3%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g||0%|
|Dietary Fiber||2.2 g||9%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
|Total Fat||Less than||65 g||80 g|
|Sat Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2400 mg||2400 mg|
|Total Carbohydrate||300 g||375 g|
|Fiber||25 g||30 g|
|Calories per gram:
Fat 9 • Carbohydrates 4 • Protein 4
I find this gluten-free flour excellent for baking cupcakes and making pancakes. Recently I added some green pea flour and quinoa flakes to the recipe and they taste great. In addition. I added some orange essential oil and that made my cupcakes and pancakes more fluffy than usual.
I'm looking for ways to avoid wheat flour and this is IT! I a make vegan burgers with quinoa, lentils, mixed veges and chia seed (as egg replacer) and the quinoa flour helps it all bind together. I am having fun in the kitchen again!
has sour taste!!!
Posted by 5685610328029488998 on May 27, 2015
i know it's weird but it has sour taste and everyone notice that i made tortilla and bread but i doesn't end up delicious coz sour taste
Posted by 5273463189186932089 on Apr 02, 2015
Healthy grain for healthy body. Good.
Nice gluten free flour
Posted by 5561125738054274035 on Jul 31, 2014
Will be baking with this soon.
Posted by 4926912530760183210 on Jun 16, 2014
I thoroughly enjoyed baking with this flour. Will definitely buy again.