Posted By Jonathan on May 10, 2013
In the last few years there’s been a huge surge in ‘gluten free’ eating. This is due to the diagnosis of many gluten intolerance. What the reason is, I’m not really sure. I haven’t done the research, but I’m sure it’s partially due to the balance of today’s diets along with the unnatural ‘food’ that is being shoved down our throats.
Neither of US has a problem with gluten, but we do like to try new things. We like to diversify our diets. I guess that’s what we’re supposed to do anyway, right?
Our most recent venture is making alternative flours. For Christmas I got my wife a hand grain mill. We’ll primarily use it in the future as we begin to grow our own grains. Lucky for you this post doesn’t require a hand mill! All you need is a food processor. Big or small works fine, however, the more power your motor has the better. You could also use a coffee grinder or I’ve seen mention of something called a ‘vitamix.’ I’m sure the last two you’ll have to process several batches.
The two flours we have made so far are quinoa flour and oat flour. Both are super easy to make.
Before you process the flour you will have to heat it up or toast it. The reason for this is because quinoa has an outer casing of something called saponins. Saponins are a glucoside which ends up causing the bitter taste in quinoa. Toasting the quinoa breaks down the saponins, but also dries the seed in order to make the dry flour. It also enhances the flavor of the quinoa which is a little nuttier. (If you cook with quinoa, you should wash it before cooking because that does the same type of thing to the saponins)
-Place a large skillet over medium heat.
-Add 2 cups of quinoa to heated pan.
-Toast for about 5 minutes stirring occasionally.
-Once seeds begin to pop cook for two minutes, remembering to stir.
-Remove from heat and let cool.
-Preheat oven to 350 F
-Spread 2 cups of quinoa on a large, rimmed baking pan.
-Bake for 8-10 minutes.
-Remove pan and let cool
-Pour cooled seeds into food processor. (Amount will depend on the size of your processor)
-Run on high for 2 minutes or until a fine flour is created.
Our flour turned out pretty well. The Quinoa still had a few seeds that weren’t completely emulsified, but that’s OK.
The oat flour is a lot easier. You can use it straight out of the carton. I would like to note, though, that not all oatmeal is completely gluten free mostly because much of it is processed in the same place as wheat. So, if you want to be completely gluten free, make sure you read your label. Simply process the same as you did with the quinoa seeds.
Pretty easy right? Now you don’t have to go to the store and buy the flour if you have the ingredients at home!