How To Make Quinoa Flour at Home? | Sprouted and Gluten-Free Flour | Rabblewriter.com
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Notes How To Make Quinoa Flour at Home? | Sprouted and Gluten-Free Flour

Today I want to share the recipe of homemade sprouted quinoa flour. If you make my cakes for your family, boost these desserts with nutrient dense ingredients. Sprouted quinoa flour contains:
– all nine essential amino acids
– roughly 14-15 grams of protein per 100 grams
– fiber, iron and antioxidants
Quinoa flour is gluten-free and perfect for people with gluten intolerance.

Please, watch these cakes where I use quinoa flour:
The Best Chocolate Sponge
Matcha Passion Fruit Cake (raw)
Keto Vegan Chocolate cake (baked)

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Some tips from the video:
1) soak your quinoa 2-3 hours, rinse and leave to sprout in room temperature
2) rinse your quinoa each 4-6 hours (or after night in the morning)
3) you will see first sprouts in 24 hours
4) usually it’s enough to sprout quinoa during 36-48 hours (rinse every 4-6 hours)
5) dry your sprouted quinoa in the oven or in the dehydrator:
*** in the oven – use 200F/95C and opened door
***in the dehydrator – use 115F/45C
Dehydrate overnight (for dehydrator 12 hours would be perfect)
6) grind dry sprouted quinoa in the blender
7) sift the flour
8) store in a glass jar in your refrigerator (can be stored up to 3-4 months)

Related Posts  shrimp....omellet..quinoa salad with avocado

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With big love,
Olga Mankova

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