Red Quinoa Flour

Size

1LB

$14.99

USDA Organic Gluten free Vegan Non-GMO

Tasty & Nutritious: Red quinoa is packed with essential amino acids and fiber, and offers a delicious, subtly sweet flavor that enhances any meal.
Premium Red Quinoa: Vegan, organic, gluten-free & non-GMO.
Grown in its Place of Origin: The Peruvian Andes and sourced directly from farmers.
Versatile & Easy to Use: It’s a great nutritional addition to snacks & desserts, bread & crackers, waffles & pancakes, savory dishes, and more!

TRULY PREMIUM RED QUINOA FLOUR

Organic & Pure Superfood

We harvest the purest red quinoa from its birthplace, the Peruvian Andes. It grows on organic farms, which are located at altitudes around 13,000 ft. (4,000 m) above sea level.

Nutrient-Rich & Tasty Red Quinoa Flour

Our red quinoa seeds undergo organic stone grinding, which helps retain their nutritional profile and results in a versatile flour whose mild, nutty sweetness can be enjoyed in a variety of dishes.

A great addition to your active lifestyle!

HOW TO USE IT

HerbaZest Red Quinoa Flour is not only a nutrient-rich and safe gluten-free substitute for wheat flour, but also has a mild, nutty sweetness that makes it a delicious addition to a wide range of homemade preparations, such as:

Snacks & desserts
Bread & crackers
Pancakes & waffles
Savory dishes

Delicious

I love quinoa so I gave this a try. I was not disappointed. I made some bread with it and it added a little extra spice to it that was delicious. I will definitely buy again.

Healthy Quinoa Talky Talk

Quinoa tastes good whether white or red (I like red better, though), and it has a lot of pro-health attributes. Search the internet under ""quinoa nutrition""--you will be amazed. However, it has two unfavorable qualities: high in carbs and high in lectins (see internet for definition); so it is not recommended on a strict Keto diet. But luckily for a Keto guy like me there is a workaround. I ferment quinoa in Kombucha (home-made). The carbs and lectins get broken down and fermentation will literally increase the nutritive value of quinoa and make it more digestible. Wow! I have a glass bowl with a lid--mix it into a paste and let it ferment for a day and then put it in the fridge. You can also add ground nuts or seeds to increase the diversity of nutrition. (How about sunflower or pumpkin seeds?) Another alternative is to ferment quinoa flour in water and sourdough starter for a day or two, and then make pancakes or muffins, or a dense bread. Goodbye to sugary cereal and breakfast bars!