No Gluten? No Problem!
You already know and love nutty, filling quinoa for its versatility as a gluten-free grain - now you can enjoy this finely ground version in bread, muffins, cookies, pie crust and more!
TIP: Raw quinoa, even after washing, is coated with a bitter phytochemical called saponin. To ensure the best flavor, toast flour at 215°F for two hours, stirring occasionally, before using in baked goods. Store unused portion in freezer.
Keep dry and at room temperature (59° -86°F [15° -30°C]).
