HOW TO USE QUINOA FLOUR ‣‣ 3 gluten-free recipes

HOW TO USE QUINOA FLOUR ‣‣ 3 gluten-free recipes

August 8, 2019 18 By William Morgan


(upbeat music)
– Hi friends, welcome back to my channel.
Today I am really excited
to bring you a video
that is focused on one specific ingredient
and I actually use this ingredient a lot
in my gluten-free baking.
Today we are talking all
about how to use quinoa flour
and I’m gonna show you three
different ways for using
quinoa flour.
I know that it can a little bit pricey
but I honestly think that this should be
a staple in every gluten free pantry
because it’s so awesome.
I actually created an
entire, like tutorial
slash 101 post on the blog
that really breaks down
how to use quinoa flour in your baking.
We talk about how to toast it,
we talk about how to make it taste good,
we talk about how to store it,
we talk about why it’s a
great ingredient to use
in gluten free baking
and I’m also giving you
I think 11 different ways to use it.
Which includes like 50 different recipes.
So there’s literally
like basically everything
that you need to know about
quinoa flour in that post.
So if you’re interested in learning more,
definitely check that out.
But today we are gonna be sharing
three specific recipes
that really focus around
this awesome ingredient.
I personally love quinoa flour.
It’s probably one of my
favorite flours to bake with
and I think it just has
a really great texture,
a really great flavor and
it’s really versatile.
I also just wanna quickly
pause before we dive in
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who are just now joining us
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Otherwise, let’s go ahead and dive in
to our recipes for today.
So we are gonna start by making
some cheesy kale and quinoa crackers.
We’re gonna start by adding quinoa flour
into a food processor,
followed by some sorghum flour.
To that we’re also gonna add
some psyllium husk powder.
Some nutritional yeast and some sea salt
and you’ll just pulse that all together
until it’s combined.
Remove the lid of your food processor,
add in your chopped up kale
and then pulse that together.
From there, just leave
the food processor running
and you’ll stream in some
olive oil, and some water
and this will form a kind
of thick sticky dough.
Then you can just sprinkle your surface
with a little bit of quinoa
flour and knead it all together
until it has come together
into a pliable dough.
From there, divide it into four pieces.
Role each piece into like a little ball
and then you can just cover
it with parchment paper
and use a rolling pin to roll it out
as thin as possible.
Then you will remove that parchment paper
and you’ll basically just take this
and put it onto a baking sheet
and then you will repeat
with the rest of the dough
and layer it on baking sheets as you want.
Once you have it on the baking sheets
you can place this in a 425 degree oven
for about five minutes.
Remove it, flip it over.
Cook it for another five minutes or so
and then you’re actually gonna just turn
the oven off and you’ll let the oven sit
for about one to two hours
to really help crisp up
the crackers, this really helps get them
super super crispy.
So once they’ve sat
and they’ve cooled and they’ve crisped up
that’s all you’ve gotta do.
From here we are just
going to break them apart.
Like I just kind of don’t even use
any rhyme or reason.
I just break them apart
however makes sense.
I kind of like that they
are a rough looking.
That they’re not like
these standard crackers.
And yeah, you just break
them up into little pieces
and those are your crackers.
You can store these in a stasher bag
or in a container, whatever you want.
They will keep for at least
one week on the counter
and I love serving them
as a snack with hummus.
It’s like my favorite thing ever.
Our next recipe is going to be
our quinoa flour pizza crust.
You guys have been waiting
for this for a long time.
So I’m excited to finally share it.
The first ingredient of
course is quinoa flour.
Then we’re gonna add in some
psyllium husk powder again,
some baking powder and some sea salt
and you will stir that all
together until it is combined.
Then you will add your water and again,
you’re gonna stir this together
until a thick dough forms
and this is gonna be pretty sticky.
So once you have your dough formed
just line a baking pan
with parchment paper
and then transfer the dough
into the middle of the paper.
And use wet hands to spread the dough out
into a pizza shape and
again, it’s gonna be sticky.
So having wet hands is
really gonna help you
push it into the corners
and spread it out.
Then you can just bake this according
to the instructions that
are in the description box
and it will get nice and crispy.
You might wanna flip it
over once if you want it
to get super, super crispy but I find
that it cooks up just fine.
And then you can go ahead
and top it your toppings.
So today we’re gonna
use some tomato sauce,
do a little layer of vegan cheese
and then I did some sliced up leeks.
Some chopped up broccoli.
Some artichoke hearts
and a little bit more vegan
cheese and then I popped this
back in the oven for about 15 minutes
to let everything cook
and it is incredible.
This is probably one of my favorite
pizza topping combinations
that I have ever created.
It was so good and perfect for spring.
So just let your pizza
cool for about five minutes
and then you can just slice
it into your triangles
and this is such a yummy crust.
It really is sturdy, it’s crispy.
It has a great flavor and I think you guys
are gonna love it.
And plus it doesn’t require soaking
which is really awesome.
(calm music)
Our final recipe with quinoa flour
is quinoa flour tortillas.
So we’re gonna start
with some quinoa flour
followed by some chickpea flour,
more psyllium husk powder,
some sea salt and that’s it.
Give it a quick stir to combine
and then you’re gonna pour in your water
and just like the crust we’re
gonna stir this together
but this is gonna be a pretty thick dough.
Kind of like the crackers.
So just continue to stir it
until it all comes together
and then you can remove
about a golf ball sized
piece with your hands and
kind of shape it into a ball
and then flatten it into
a little disk like this.
From there, just put that
little ball in between
two pieces of parchment paper.
And gently flatten it
down and then roll it out
to create a tortilla and basically just
roll it into a circle.
Or whatever close to a
circle that you can make.
And then remove the top
layer of the parchment paper.
It is gonna be sticky but that’s okay
and then what you’ll do is take that piece
of parchment paper that
has the tortilla on it
and flip the tortilla
tortilla side down into an oiled skillet
and just push it down
into like the corners,
the edges and let it cook
for about 15 seconds or so
and as it cooks the parchment paper
will be easily, you
can easily take it off.
So you can use a fork if you want
but basically just peel
the parchment paper away
as the tortilla cooks
and you don’t have to
worry about stickage.
So you’ll cook these
about a minute per side
until they are golden brown and just,
I like to kind of push them down
so that you get those
really nice browned parts.
But that’s all you’ve gotta do.
Then you can just return
these to a wire rack
and let them cool
and I just wanna show you the texture
because this is so yummy.
They are so pliable, they
are really, really delicious
and great for tacos or rolls or wraps
or whatever you want.
(calm music)
And there you have it my friends.
I hope you enjoyed this
tutorial all about quinoa flour.
This is honestly, like I said earlier,
one of my favorite flours to bake with.
I can’t recommend it enough.
I will link my favorite
one down below for you
and I just really encourage
you to pick up a bag
and start experimenting with it
because it is so great and
it’s really nutrient dense
which is amazing.
Of course I’ve also linked
that tutorial blog post
that I mentioned down
in the description box
as well as the three recipes that we made
in today’s video and like I said,
that tutorial post includes like
I think about 50 if not more recipes,
like that have been created on the blog
and that are interlinked in that post.
So if one of these three
recipes is not your jam
there is plenty to
choose from in that post.
So, everything you need is
down in the description box
as it usually is.
I also just wanna thank
you so much for being here.
I really appreciate you guys tuning in
on a weekly basis.
This makes me so happy and I love getting
all of your feedback and
knowing that these videos
are helping you live a healthier life
and make healthy, delicious food at home.
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I am here every Tuesday
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If you have questions, suggestions
and also if there are any
other ingredient profiles
that you want me to create.
So whether it’s another flour
or there’s another ingredient
that you’re just like,
have questions about
or you wanna know more about,
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down in the comments.
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And I wanna make what you want.
So thank you so much for being here.
Again, I really appreciate it
and I hope you enjoyed it and
I’ll see you in the next one.
Bye guys.
(calm music)