In short
Organic quinoa flour from Andes Gold is milled from white quinoa, the mildest and most widely grown of the three quinoa colors, and carries the fullest set of certifications in the range, as stated by the seller: certified organic, certified gluten free, kosher and plant-based. If you bake for someone with celiac disease, the certified gluten-free mark is the one to check on the pack.
What is white quinoa?
Quinoa grows in three main color types, white (sometimes called ivory), red and black, and they’re varieties of the same species, Chenopodium quinoa.
White is the most widely grown and the mildest in flavor, with the softest texture and the least bitterness. Red holds its shape better when cooked and tastes earthier. Black is the firmest and most assertive. For flour, white is the obvious choice: mild flavor, pale color, and the most predictable behavior in a recipe.
What makes this flour different
The certification stack
Certified organic, certified gluten free, kosher and plant-based, as stated by the seller. If you bake for someone with celiac disease, “certified gluten free” is the meaningful line: quinoa contains no gluten, but many mills also process wheat, and certification is what addresses cross-contamination.
White variety declared
Naming the color tells you what the flour will taste like and what color the crumb will be. Most quinoa flour doesn’t say.
All nine essential amino acids
Quinoa contains all nine essential amino acids, which is unusual for a plant food, and quinoa flour has about 13 g of protein per 100 g.
Taste profile
Mild and clean with a soft nuttiness: the gentlest of the quinoa colors and so the easiest to bake with. It’s pale, too, so it doesn’t darken a cake crumb.
How to use it
Substitution
20–30% of the flour weight in a wheat recipe, or up to 30% of a gluten-free flour blend.
Ways to use it
| Use | How |
|---|---|
| Gluten-free baking | Up to 30% of a certified gluten-free blend |
| Cakes | 25%; the pale color helps |
| Bread | 20–25%, add 5% more water |
| Pancakes | 30% |
| Cookies | 25% |
| Fresh pasta | 20–25% |
| Smoothies | 10 g |
Where it comes from
Peru, the world’s largest quinoa producer. White quinoa is the dominant variety across the Peruvian altiplano and Andean valleys.
Who it’s for
A good fit if you bake gluten free and want a certified flour, keep kosher, want certified organic, or want the mildest quinoa flour for sweet baking.
Look elsewhere if you are buying purely on price: the certifications are what you’re paying for.
Nutrition
Reference values for quinoa flour, per 100 g. The label on the pack may differ slightly.
| Energy | About 370 kcal |
|---|---|
| Protein | About 13 g |
| Carbohydrate | About 68 g |
| of which fiber | About 7 g |
| Fat | About 6 g |
| Iron | About 4.6 mg |
| Magnesium | About 200 mg |
| Calcium | About 47 mg |
Specifications
| Botanical name | Chenopodium quinoa |
|---|---|
| Variety | White |
| Ingredients | 100% organic white quinoa |
| Certifications | Organic, gluten free, kosher, plant-based (as stated by the seller) |
| Additives | None |
| Net weight | 400 g / 14 oz |
| Substitution | 20–30% |
| Origin | Peru |
White, red and black quinoa compared
| White | Red | Black | |
|---|---|---|---|
| Flavor | Mildest | Earthy | Strongest |
| Texture (cooked grain) | Softest | Holds its shape | Firmest |
| Color as flour | Pale cream | Pinkish tan | Grayish brown |
| Used for flour | Most often | Sometimes | Rarely |
| Availability | Widest | Moderate | Limited |
Storage
Keep it airtight, cool, dry and dark. Use within six months.
Questions
What’s the difference between white, red and black quinoa?
They’re color varieties of the same species. White is the mildest and softest, red is earthier and holds its shape better when cooked, and black is the firmest and most assertive. White is the usual choice for flour.
Can people with celiac disease use quinoa flour?
Quinoa contains no gluten. The risk is cross-contamination during milling, which is what a certified gluten-free mark addresses. This flour is sold as certified gluten free; check the mark on the pack, and if you’re unsure, ask your doctor or dietitian.
Is quinoa a complete protein?
It contains all nine essential amino acids, which is unusual for a plant food. “Complete protein” is a slightly loose term, but quinoa is one of the few plant foods it’s fairly applied to.
Does white quinoa flour taste bitter?
Less than red or black. Any bitterness comes from saponins left in the seed coat, and white quinoa has the mildest taste of the three.
What does kosher certification cover on a flour?
Supervision of the production process to meet kosher dietary requirements. On a single-ingredient plant flour, that mainly means the equipment and the facility.
Can I use quinoa flour to make fresh pasta?
Yes, at 20–25% alongside a wheat flour. It adds a nutty flavor; going higher makes the dough hard to roll without tearing.
How many bakes will 400 g give me?
Eight to ten at a 25% substitution in a standard recipe.