Bob's Red Mill, Organic Whole Grain Quinoa Flour, 22 oz (623 g)29 Reviews
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1.71 lbs (0.78 kg)
- Product Code: BRM-00320
- UPC Code: 039978003201
- Package Quantity: 22 oz (623 g)
- Dimensions: 2.5 x 3.5 x 8 in, 1.45 lbs (0.66 kg)
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- Friend of the Heart
- Say: KEEN-WA
- The Supergrain Ancient Food for Today
- Gluten Free
Our Quinoa Flour is finely stone ground from whole grain Quinoa grown in the Andes region of South America. It is a good source of fiber and contains all eight essential amino acids. Easily digestible and gluten-free, Quinoa has a delicate, nutty flavor and is versatile for baking.
Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to determine if a product is gluten free.
The Supergrain Ancient Food for Today
Of all the whole grains, Quinoa is the most nutritious, and as a multi-purpose flour, Bob's Red Mill Organic Quinoa Flour is second only to wheat in versatility. This superb flour brings a tender moist crumb to all your baking projects.
Lowfat diets rich in fiber-containing grain products, fruits, and vegetables may reduce the risk of some types of cancer, a disease associated with many factors.
Sour Cream Fudge Cupcakes
- 1/4 cup unsalted Butter
- 1/2 cup Water
- 1/4 cup Cocoa Powder
- 1 cup Sugar
- 1 1/4 cups Bob's Red Mill Quinoa Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 Eggs, separated
- 1/2 tsp Vanilla
- 1/4 cup Sour Cream
Preheat oven to 375°. Place the butter and water in a saucepan. Bring to a boil, remove from heat, and whisk in the cocoa powder. Sift together the sugar, quinoa flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla and sour cream and blend well. Beat the egg whites until stiff but not dry. Fold into batter. Spoon into a muffin tin lined with paper cupcake liners. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.
Makes 12 gorgeous cupcakes.
Organic whole grain Quinoa.
Manufactured in a facility that also uses tree nuts and soy.
Keeps best refrigerated or frozen.
|Serving Size: 1/4 cup (28 g) dry|
|Servings Per Container: 22|
|Amount Per Serving||Dry|
|Calories from Fat||15|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||18 g||6%|
|Dietary Fiber||2 g||7%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.|
|Total Fat||Less than||65 g||80 g|
|Sat. Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 g||375 g|
|Dietary Fiber||25 g||30 g|
iHerb Customer Reviews
The bet quinoa we've tried. We also buy flour and bake gluten free bread with it (mized with brown rice/buckwheat) and make delicious banana bread from quinoa + coconut flour with a bit of nutmeg and activated walnuts. Yummy!
WAS SO GLAD I FINALLY TRIED THIS PRODUCT. I HAVE CELIAC AND OTHER FOOD ALLERGIES... AND MUST EAT GLUTEN FREE. NOW I HAVE A THICKENING AGENT FOR MY FOODS, SERVES AS A BINDER AND I EVEN HAVE LITTLE PANCKES. VERY GOOD QUALITY AND EXCELLENT SERVICE AS ALWAYS. THANK YOU.