Quinoa is traditionally grown and widely eaten in South America. Quinoa flour has a slightly sweet, nutty flavour and is a pale beige colour. Quinoa flour is most often used in sweet and savoury baking recipes but is also wonderful making for wheat-free pasta and pizza bases.

In bread recipes, Quinoa flour can be used to replace up to half the wheat flour. It is also delicious combined with buckwheat, rice and tapioca flours, although a raising agent is required. When used in bread without a gluten-flour, 1 tsp. of vinegar can be added for every 4 cups of flour to help it rise.

Let wheat-free dough rest in the fridge for 30 minutes. Quinoa flour is widely used in cake and biscuit recipes. It works well with groundnut meal and coconut flour – try it for a scrumptious lemon tart crust. Use quinoa flour to make wonderful pancakes; great with smashed banana and cinnamon, or try fresh herbs and grated cheese in the batter.

Create wonderful home-made gluten-friendly quinoa and brown rice flour pasta or use quinoa flour to make mouth-watering crisp pizza bases everyone will love. As this flour is organic and preservative-free it should ideally be refrigerated to retain maximum freshness.