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Bob's Red Mill Organic Quinoa Flour is an excellent ingredient for gluten free baking. It imparts a delicate, nutty flavor in gluten free baking and is versatile for sweet or savory application. We mill this flour from the whole quinoa grain with nothing added or removed, so you'll find all the nutrition from whole grain quinoa in this flour. Certified Organic by QAI. Like all our gluten free-labeled products, this product is processed in a dedicated gluten free facility and R5-ELISA tested to confirm its gluten free status.
Manufactured in a facility that also uses tree nuts and soy.
Organic whole grain quinoa.
Sour Cream Fudge Cupcakes 1/4 cup unsalted Butter 1/2 cup Water 1/4 cup Cocoa Powder 1 cup Sugar 1 1/4 cups Bob's Red Mill Quinoa Flour 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Salt 2 Eggs, separated 1/2 tsp Vanilla 1/4 cup Sour Cream Preheat oven to 375°. Place the butter and water in a saucepan. Bring to a boil, remove from heat, and whisk in the cocoa powder. Sift together the sugar, quinoa flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla and sour cream and blend well. Beat the egg whites until stiff but not dry. Fold into batter. Spoon into a muffin tin lined with paper cupcake liners. Bake for 20 minutes, or until a cake tester inserted in center comes out clean. Makes 12 gorgeous cupcakes.
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