A small, light-coloured round grain with an unmistakably nutty, earthy flavour. The coating on the seeds of this grain, from which the flour is milled, is bitter. If possible, look for “debittered” quinoa flour. Indigenous to South America, where the Incas praised it as the “mother of all grains.”

Superior protein quality compared to other grains; a powerful source of minerals, including calcium, magnesium, potassium and iron. This flour adds a pleasant density and nuttiness to baked goods, and is well suited for scones and biscuits and pancakes.