How to Make Quinoa Flour

Homemade quinoa flour on a spoon with more in the background in a bowl and another bowl with whole quinoa seeds.

5 from 1 vote

Learn how to make quinoa flour at home in a food processor! This flour alternative is high-protein and perfect for gluten-free baking.

Prep Time20

Total Time20

Course: Side Dish

Cuisine: American

Servings: cups

Calories: 626kcal

Author: Sarah Pilley

Equipment

Food Processor or high speed blender, coffee grinder, spice grinder

Ingredients

2 cup dry quinoa

Instructions

Toast the quinoa over medium heat for about 10 minutes until it smells toasty and starts to pop. Stir occasionally to ensure all the seeds are toasted.
Transfer the popped quinoa into a food processor and let it cool to room temperature.
On the highest setting, grind quinoa into a din flour-like consistency. Depending on the power of your food processor or blender this can take anywhere from 5 to 10 minutes.
Sift the quinoa flour through a fine-mesh strainer to remove any larger seeds.

Notes

See more expert tips, pictures, and ideas above for making the best quinoa flour!

Yield: about 2 cups of quinoa flour. Adjust the quantity as needed to achieve the desired amount of flour for your recipe. Typically, one cup of dry quinoa makes a little less than one cup of quinoa flour.

Storage: Store homemade quinoa flour in an airtight container, like a mason jar, in a cool, dark pantry. While it can last a couple of months, it's best to use it promptly after making it due to quinoa's susceptibility to spoilage once ground.

Nutrition