I bought a big, HUGE bag of quinoa flour. I don’t normally cook or bake with quinoa flour, and currently no one in the family needs to have a gluten free diet. Thus, my repertoire of recipes using quinoa flour is quite limited (i.e. non-existent) so it’s time to find some recipes and start experimenting, or risk having a bag of quinoa flour go rancid on me since the best before date is in 7 months.
I have only just started the recipe search, so I don’t have any recipes that I have tried as of yet. The quickest, and easiest experiment for me that I test-drove this morning was a straight substitution of the quinoa flour for regular all purpose flour in my pancake recipe. Instead of using 1 cup of all-purpose flour, I used 1 cup of quinoa flour.
My pancake recipe is very heavy on the eggs factor, so I decided that using 100% quinoa flour instead of a quinoa-all purpose flour blend would work well for this particular recipe. I figure the eggs would give the pancakes enough structure.
Quinoa flour pancake mix – mixed with whisk
When you open the bag of quinoa flour, the smell of quinoa hits you. Everything about using quinoa flour says quinoa flour. What does this mean? It’s a combination of the smell, the texture, the way it cooks, and the way it tastes.
BIG DIFFERENCES IN COOKING
How does cooking quinoa pancakes compare to cooking my regular pancakes? One thing that WAS very different about cooking quinoa flour pancakes was that the pancakes seemed to come off the pan more easily. It seems that the quinoa pancakes don’t seem to stick as much to my pan, and are easily scraped off with a spatula – a definite plus.
I hypothesize that perhaps it had something to do with the fat content in the quinoa, but of course I have NO idea and this requires some more research. I did like that factor – the non-stick factor. Everything I did was exactly the same (temperature, oil content, pan, amounts of other ingredients) so I can only guess the non-stick aspect was due to replacing all-purpose flour with quinoa flour.
How long did I need to cook my pancakes for? Most of the recipes where I looked at cook times of the original recipe versus the quinoa flour recipes were associated with baking, and not pan frying or grilling. I did find one quinoa tortilla recipe that said to cook each side for 1 – 1.5 minutes. How did the time compare to cooking my regular pancakes? It was about the same.
DID THE QUINOA FLOUR PANCAKES TASTE DIFFERENT
Yes, the pancakes made with quinoa flour tasted different.
Let’s start with the texture. The pancakes were more ‘crumbly’. If you have tried other gluten free products such as pizza crust, you might know what I mean. It does not crumble per se, but it comes apart with more ease. The gluten in regular flour is probably what contributes to this significant difference in texture.
The taste of the quinoa flour pancakes was similar to that of my regular flour pancakes. However, I DID notice the difference. I could easily pick out which ones are the quinoa pancakes. They are a bit more bitter in taste. The bitterness is similar to what you would taste if you were just eating regular quinoa. It’s not unpleasant (at least to me or my taste testers), but it is noticeable. If you like eating quinoa, I don’t think this bitterness will bother you.
LOOKING FOR MORE RECIPES
I still have quite a bit of quinoa flour left, so if you have any great recipes you would like to share with me please comment below!
Ready for breakfast! Pancakes served buffet style on a plate!