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KIRR

Organic Quinoa Flour (per 10g)

HK$1.10

   

Cost per 10g

The Quinoa Flour is finely stone ground from whole grain Quinoa grown in the Andes region of South America. It is a good source of fiber and contains all eight essential amino acids. Easily digestible and gluten-free, Quinoa has a delicate, nutty flavor and is versatile for baking.

Of all the whole grains, Quinoa is the most nutritious, and as a multi-purpose flour, it is second only to wheat in versatility. This superb flour brings a tender moist crumb to all your baking projects.

Ingredients

Organic whole grain Quinoa. 

Nutrition Info

per 28g

Per Serving % Daily Value
Calories 100 0%
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholestrol 0mg 0%
Sodium 0mg 0%
Total Carbohydate 19g 7%
Dietary Fiber 3g 11%
Sugars 1g
Protein 4g
Vitamin D 0mg 0%
Calcium 9mg 0%
Iron 1mg 6%
Potassium 193mg 4%


Good To Know


Sour Cream Fudge Cupcakes

  • 1/4 cup unsalted Butter
  • 1/2 cup Water
  • 1/4 cup Cocoa Powder
  • 1 cup Sugar
  • 1 1/4 cups Bob’s Red Mill Quinoa Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Eggs, separated
  • 1/2 tsp Vanilla
  • 1/4 cup Sour Cream

Preheat oven to 375°. Place the butter and water in a saucepan. Bring to a boil, remove from heat, and whisk in the cocoa powder. Sift together the sugar, quinoa flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla and sour cream and blend well. Beat the egg whites until stiff but not dry. Fold into batter. Spoon into a muffin tin lined with paper cupcake liners. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.

Makes 12 gorgeous cupcakes.

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