Flours compare table for Quinoa

Quinoa flour is a gluten-free flour made from grinding quinoa seeds. Quinoa is a nutritious, gluten-free grain that is rich in protein, fiber, and various vitamins and minerals. Quinoa flour has gained popularity as a versatile and nutritious alternative to traditional flours, particularly for those following gluten-free diets.

Compare Quinoa:

Flour Calories Fat SaturatedFat Carbs Sugar Fibre Protein Iron
Quinoa (100g)368 kcal7.5 g1.6 g69 g3.6 g7 g10 g4.8 mg
Almond (100g) 571 kcal 50 g 3.6 g 21 g 7.1 g 14 g 21 g 3.57 mg
Brown rice (100g) 363 kcal 2.8 g 0.6 g 76 g 0.7 g 4.6 g 7.2 g 1.98 mg
Buckwheat (100g) 335 kcal 3.1 g 0.7 g 71 g 2.6 g 10 g 13 g 4.06 mg
Chia Seeds (100g) 486 kcal 30.7 g 3.3 g 42.1 g 0.01 g 34.4 g 16.5 g 7.7 mg
Chickpea (100g) 387 kcal 7 g 0.6 g 57 g 0.5 g 11 g 22 g 5 mg
Coconut (100g) 400 kcal 13 g 13 g 60 g 20 g 33 g 20 g 6.67 mg
Corn (100g) 361 kcal 3.9 g 0.5 g 76.8 g 0.6 g 7.3 g 6.9 g 2.4 mg
Flaxseed (100g) 534 kcal 42 g 4 g 29 g 2 g 28 g 18 g 5 mg
Millet (100g) 375 kcal 3.5 g 0.7 g 74 g 1 g 7 g 11 g 2.5 mg
Oats (100g) 389 kcal 0.6 g 1.2 g 66.3 g 0.9 g 10.6 g 16.9 g 4.7 mg
Psyllium husk (100g) 354 kcal 0.6 g 0.1 g 88 g 0.5 g 80 g 1.5 g 16 mg
Red lentils (100g) 116 kcal 0.4 g 0.1 g 20 g 1.8 g 7.9 g 9 g 3.3 mg
Semolina (100g) 357 kcal 1.2 g 0.7 g 74 g 2.4 g 4.8 g 12 g 3.43 mg
Soya (defatted) (100g) 330 kcal 1.2 g 0.8 g 38.4 g 18.9 g 17.5 g 47 g 9.2 mg
Tapioca (100g) 349 kcal 0.2 g 0.1 g 85 g 3.5 g 1.2 g 0.6 g 1 mg
White rice (100g) 359 kcal 1.3 g 0.1 g 80 g 0.1 g 0.5 g 6.9 g 0.22 mg
White wheat (100g) 364 kcal 1 g 0.2 g 76 g 0.3 g 2.7 g 10 g 1.17 mg
Whole grain wheat (100g) 340 kcal 2.5 g 0.4 g 72 g 0.4 g 11 g 13 g 3.6 mg

Recipes with Quinoa flour:

Here are some key characteristics and features of quinoa flour::

  • Gluten-Free:

    Quinoa flour is naturally gluten-free, making it suitable for individuals with gluten sensitivities or those who follow a gluten-free diet.
  • Complete Protein Source:

    Quinoa is considered a complete protein because it contains all nine essential amino acids. Quinoa flour retains this protein content, making it a valuable addition to a plant-based diet.
  • Nutrient-Rich:

    Quinoa flour is rich in nutrients, including fiber, vitamins (such as B vitamins), minerals (such as iron and magnesium), and antioxidants. It contributes to the overall nutritional profile of recipes.
  • Neutral Flavor:

    Quinoa flour has a mild, slightly nutty flavor. Its neutral taste allows it to be used in both sweet and savory recipes without overpowering other ingredients.
  • Light Texture:

    Quinoa flour has a lighter texture compared to some other gluten-free flours. It is often used in baking to achieve a softer and more tender crumb in cakes, muffins, and pancakes.
  • Versatility:

    Quinoa flour is versatile and can be used in a variety of recipes, including bread, cakes, cookies, pancakes, and as a thickening agent in sauces. It can be used alone or combined with other gluten-free flours to achieve desired textures.
  • Improved Binding Properties:

    Due to its protein content, quinoa flour has improved binding properties in gluten-free baking, helping to hold ingredients together and create a cohesive structure.
  • Dietary Fiber:

    Quinoa flour contains dietary fiber, which is beneficial for digestive health and can help promote a feeling of fullness.
  • Texture Enhancement:

    In gluten-free baking, quinoa flour can enhance the texture of baked goods, providing a more pleasant mouthfeel and preventing them from becoming overly crumbly.
  • Color:

    Quinoa flour has a light color, often resembling traditional wheat flour. The color may vary slightly depending on the specific type of quinoa used.
  • Storage:

    Like other flours, quinoa flour should be stored in a cool, dry place to prevent spoilage. Sealing it in an airtight container can help maintain freshness.

Quinoa flour's nutritional benefits and adaptability make it a popular choice for those seeking gluten-free alternatives with added protein and other essential nutrients. It contributes not only to the flavor but also to the overall nutritional quality of a variety of gluten-free recipes.