| T O P I C R E V I E W |
| jtheresebeck |
Posted - Nov 29 2019 : 5:08:27 PM
Hello everybody,
I'm new to this forum. So wonderful that this network exists.
Due to some health challenges this summer, I've had to start eating non-gluten and mostly vegan.
I'm inspired to try to make quinoa bread, but read that one should grind their own quinoa flour. Has anybody try to use Bob Red Mill's organic quinoa flour?
I'm really excited for this new adventure. Absolutely love the book. Just gave a copy to my niece.
Thanks!
Jeanne |
| 3 L A T E S T R E P L I E S (Newest First) |
| Ashley |
Posted - Dec 26 2019 : 12:54:39 PM
Hi Jeanne, I saw you posted this same question in a different thread called "Milling Quinoa". I posted a reply to your question there, thinking it would be an easier place for others to search for if they have a similar question.  |
| jtheresebeck |
Posted - Dec 26 2019 : 10:30:26 AM
Ashley,
Thank you for the response. I purchased a grain mill. I've read on several websites that I should toast the quiona before milling. Do you toast your quiona first?
Thanks!!
Jeanne |
| Ashley |
Posted - Nov 29 2019 : 6:23:40 PM
Hi Jeanne,
The main concern with store bought quinoa flour is rancidity. While testing the quinoa mother, we didn’t have any luck with store bought flours. Because of the high oil content in quinoa, it wants to go rancid rather quickly, which is why we started milling our own.
However, I don’t recall Bob’s Redmill milling an organic quinoa flour when we were testing recipes. I looked it up and the only ingredient is quinoa, which is great, so as long as it’s fresh and stays that way, it should work. I’m intrigued by the Bob’s Redmill organic flour and might pick up a bag to see what it’s like. |
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