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Kañiwa Flour

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Kañiwa Flour (also: Cañihua flour | Kañawa | Baby quinoa flour) — Mild, slightly sweet. Naturally saponin-free. Tiny dark seed.

Absorbency3/5
Binding2/5
Lightness3/5
Low cross-contact risk

Category: Pseudocereal Flours · Allergens: None

Primary use: Baking, porridge

Is it safe for coeliacs?

Naturally gluten-free. Limited availability in EU/US. Naturally saponin-free.

Region Gluten-free status
EU GF if certified
US (FDA) GF if certified
Australia / NZ GF if certified

In the kitchen

Mild, slightly sweet. Naturally saponin-free. Tiny dark seed. Best for: Baking, porridge.

If you don’t have it

Quinoa flour

Source: HTGF flour database · evidence tier C · last reviewed June 2026.