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Quinoa flour has a subtly earthy and nutty flavour, working well in both sweet and savoury baking. It's great for cakes, cookies, and biscuits as well as making excellent pancakes, tortillas, pies and breads.
Gluten-free. Milled in Essex from British-grown White Quinoa.
Collections: British Quinoa , Flours – Cereal, Pulse & Pseudocereal , Hodmedod & Guest Products , Hodmedod's Pulses and Grains , Not Mockmills , Pulse & Seed Flours
Category: Available , Flour , Pseudocereal Flour , Quinoa , Seed Flour
Type: Flour
Chocolate Avocado Mousse Quinoa Tart
Rubarb Ginger Quinoa Cake
Gluten Free Quinoa and Apple Stuffing
Quinoa Gingersnap Cookies
Browse all our recipes for pulse & quinoa flours
Quinoa Flour is great for sweet and savoury cooking and baking.
White Quinoa
No Allergens
Gluten-free - batch tested at <20ppm
Typical values | Per 100g |
Energy | 1534kJ (364kcal) |
Fat | 6.3g |
of which saturates | 1g |
Carbohydrate | 60.7g |
of which sugars | 7g |
Fibre | 8.5g |
Protein | 11.8g |
Salt | 0g |
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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
For my breakfast I generally have Kefir soaked with oats. Bought black Barley recently and started adding a spoon of it to the mix. It has added a new depth to the flavour and hugely elevated the pleasure of that meal. Please grow more of it.
My first loaf using Hope Farm YQ wholemeal together with Crow Hill Farm Rye starter/leaven, I found the taste exceptional with a lovely moist crumb, no big holes but plenty of acceptable ones. I baked it with a reasonable amount of steam in the oven. This flour is not cheap but for me the quality well justifies the cost.
I enjoy these with soya milk and berries as a porridge
Great taste from the mix of grains - jumbo & rolled oats; malted wheat, rye & barley flakes to which I add Hodmedod's linseed & pumpkin seeds; and some whole almonds. Tasty
Delighted to have found these - hard to get hold of