- 1 pound quinoa (see instructions above on how to make your own quinoa flour)
- You can also use store bought quinoa flour, but I prefer to freshly grind my flour, it is fresher and the nutrients remain in the flour when freshly ground.
- Preheat your oven to 220ºF
- Place the freshly ground flour (you can also use store bought quinoa flour) onto a rimmed pan. You do not have to measure, just make sure that it doesn’t reach the thickness of more than 1/4″ deep.
- Roast for 2 1/2 – 3 hours. I know it might seem like a long time, but you don’t have to turn the flour or anything, just pop it in the oven and in 3 hours it is done! How simple is that?
- When you start roasting your quinoa flour, you will have a very earthy, grassy smell throughout the house. The smell will change over the course of the cooking time.
- Remove from oven and allow to completely cool.
- Once cooled, place in an air tight container and store in the freezer.
- Quinoa can quickly become rancid. Just like with any freshly ground or roasted flours, it is best to freeze them so that the flour remain fresh and doesn’t turn rancid.
See “Equipment Carousel” below to see the equipment that I recommend for this recipe.