DESCRIPTION & DETAILS
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White quinoa flour
Flour obtained by grinding the seeds of white quinoa (Chenopodium quinoa), a plant native to South America (Peru), belongs to the Chenopodiaceae family (same family as spinach and beetroot).
Today it is cultivated on the Andean plateaus and also in Europe and Italy, once it also grew spontaneously in South America.
Like the seeds, the flour maintains, or rather when cooked in the oven, it enhances the typical flavor and aroma of the plant.
Quinoa is rich in proteins essential for the human body (proteins that the body is not able to produce independently); it is a natural source of the essential amino acid lysine.
Recommendations for use in the kitchen:
Normally, it can be used in mixtures in percentages ranging from 20 to 35% by weight with wheat flours containing gluten (including Kamut or spelled) or with millet flour or corn flour. With this flour you can prepare practically all sweet and savory baked products such as bread, pizza, focaccia, biscuits, tarts, sweet or savory cakes, muffins, omelettes, crepes...
| Net weight | 500 g |
| Ingredients | white quinoa flour |
| Use in the kitchen | Polenta concia, polenta and vredure, polenta and stew, polenta and guinea fowl, polenta and braised meat, fried polenta, polenta and wild boar, polenta and gorgonzola, polenta and toma della valley, baked polenta, polenta and sausage, polenta and angus, polenta and milk |
| Cooking time | 9 - 10 minutes |
| Nutritional data | WHITE QUINOA FLOUR: Average values per 100g of product: Calories: Kcal 374/1566Kj; Fat: 5.8g; Carbohydrates: 69g: Protein: 13g |
| Height | 10cm |
| Length | 7cm |
| Depth | 3cm |
| Shelf life - Expiry | 1 year in unopened packaging, stored in a cool, dry place at a temperature below 17°C |