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i found this online...very interesting and it'll help me substitute it in baking items:
Quinoa flour (pronounced keen-wa) is related to the plant family of spinach and beets. It has been used for over 5,000 years as a cereal, and the Incas called it the mother seed. Quinoa Flour is the most nutritious available. It is high in protein, calcium and iron.
Quinoa flour is composed of 10 to 18% of protein, 69% of carbohydrates and 6% of oil for 374 calories. All of the 12 essential amino-acids are represented. The protein breakdown is as follow : 0.48g phenylalanin, 0.88g isoleucin, 0.91g lysin, 0.98 leucin, 0.33g methionin, 1.02g arginin, 0.63g theonin, 0.85g valin, 0.15g tryptophan, 0.37g histidin, 0.39g tyrosin and 0.33g cystein. It is gluten free. It is also rich in folate, zinc, potassium, calcium and iron.
Use this delicate flour when baking. You can substitute this flour for half the all-purpose flour in many recipes or completely replace wheat flour in cakes and cookie recipes.
On its own quinoa flour is traditionally used to bake flatbreads, such as tortilla or nachos. It can also replace wheat flour in the batter for sweet pancakes or waffles. It can be used to make baked oven chips. Unfortunately, it is not possible to bake yeast breads as quinoa flour lacks of elasticity and plasticity qualities.
Quinoa flour is the most interesting substitute to wheat flour. Besides its high nutritional value, the quinoa flour is used in a wide range of baking and pan-fried dishes. In a proportion 2/3 quinoa flour, 1/3 rice flour it is possible to bake cakes such as chocolate fudge cake.