Quinoa is known as a herbaceous plant that mainly grows in South America for its edible seeds as a grain crop. Quinoa seeds or grains are gluten-free and pseudocereal.
Quinoa Flour Origin
The first cultivation of Quinoa was done about 7000 years ago in the Andes. That’s why it is considered as an ancient grain and major food item since the pre-Columbian era. When the Spanish quest happened, they neglected Quinoa because they thought that it was an Indian Food. The cultivation of Quinoa was at its peak in the last half of the 20th century. Now, it is being cultivated from the Andes region to the Northwest United States into Canada. Around 255 commercial products, including baking items, had Quinoa as an ingredient from September 2017 to 2018. The Growing region of this tiny pseudocereal is the Andes. You can use quinoa seeds as roasted or raw.
How to use Quinoa Flour
Generally, quinoa flour is blended with other flours and used in many products such as desserts, bread, pastries, and other baking items. The flour of Quinoa is either roasted or cooked. It is commonly used around 20% by blending it with wheat flour to make pancakes, desserts, bread, and biscuits.
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