Quinoa flour is wonderful! Quinoa has so many health benefits that I love including quinoa flour in my baking as much as I can. It is a bit more complicated to make than the other flours, as there are more steps in the process. However, it is well worth the effort. Be aware that quinoa flour has a slightly nut-like taste and is stronger in flavor than the more neutral flours like oat or almond. Therefore, it is best to use it in conjunction with another flour.
To make: Quinoa, whether eating it in its grain form or using as a flour, must first be very thoroughly rinsed. This is due to a bitter coating called saponins which acts as a natural insect (and people!) repellent. Most packaged quinoa is pre-rinsed, however it is impossible to know how well. If there is still residue left from the saponins, then the quinoa will have a horrible, bitter taste.
To rinse: Simply put the quinoa in a metal mesh strainer and rinse thoroughly for at least 1-2 minutes. Then put the quinoa on a covered tray and let sit overnight to dry The quinoa must be dry before you make the flour.
To make the flour: Put quinoa in an ungreased frying pan. Turn heat to medium. Wait until the quinoa starts popping like popcorn. As soon as it starts to pop, it is ready. Remove from flame and put in a bowl. Start grinding the popped quinoa in batches in a coffee grinder until it is all used up.
Storage: As quinoa flour can go rancid quickly, it is best to store it in the freezer. I put my quinoa flour in a labeled clear freezer bag. It will keep for several months.