Can I substitute quinoa flour for bleached flour in a baking recipe?
I wanted to substitute Quinoa Flour for bleached in an apple nut-bread recipe - will it work, any adjustments for similar substitutions in general?
Best Answer
According to Bob's Red Mill, which makes the quinoa flour that I use:
You can substitute this flour for half of the all-purpose flour in many recipes or completely replace wheat flour in cakes and cookie recipes.
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Is quinoa flour interchangeable with white flour?
Quinoa flour, therefore, is a great gluten-free flour substitute for adding healthy and filling protein to your baked goods. It adds a pleasant nutty flavor and can usually be substituted 1:1 for regular flour in recipes.Is quinoa flour good to bake with?
Quinoa flour is especially great for baking gluten-free bread because of its protein content. Since gluten is a protein, it is important to use higher protein flours (such as quinoa) when baking gluten-free. The protein in quinoa flour helps to give your bread some structure, and will improve the overall texture.What is the best substitute for unbleached flour?
Four All-Purpose Flour Alternatives- Chickpea Flour. Relatively new to American households, chickpea flour (also called garbanzo bean flour or besan in Indian kitchens) is arguably one of my favorite ingredients. ...
- Rice Flour. ...
- Almond Flour. ...
- Buckwheat Flour.
What is quinoa flour best used for?
Quinoa flour is used to make gluten-free breads and other baked goods like pancakes, muffins, pizza base, pie crusts, etc. It is usually used in combination with other flours. It may be used to thicken sauces, soups, etc.More answers regarding can I substitute quinoa flour for bleached flour in a baking recipe?
Answer 2
You can do whatever you want :)
The flavor of quinoa is significantly different than that of white flour, and the consistency tends to be a bit grittier (although this is probably a function of the milling process). The other thing that quinoa lacks is gluten--the protein that makes bread doughs rubbery and stretchy.
Gluten is necessary when making yeast breads to capture the CO2 released by yeast to make nice bubbles in the bread, although there are workarounds to try and mimic the consistency that have been developed by people with gluten allergies. For some ideas, see What are good techniques for getting gluten free bread to rise? for some ideas. If you aren't opposed to gluten, you can buy gluten, usually at health food stores. It is usually labeled as "vital wheat gluten". Add about 1/6th as much as the flour the recipe calls for.
If the bread is a quick bread (using a something like baking powder as the leavening agent), you should be able to sub without changing the recipe. You'll need to keep an eye on the consistency since the quinoa will probably absorb a bit more or a bit less water depending on how finely it was milled.
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