Quinoa Flour
Quinoa Flour (also: Ground quinoa | Quinua flour). Slightly bitter/grassy if unrinsed. Moist crumb. Higher protein than most GF flours.
Naturally gluten-free. That describes the plant. On a pack, any gluten-free wording, 'naturally gluten-free' included, legally means the flour inside is within the 20 ppm limit (EU, UK, US); flour without it can pick up gluten in the mill. Whole quinoa is a seed with no gluten proteins (<a href="/learn/coeliac-alphabet/quinoa/">is quinoa gluten-free?</a>). Some quinoa flour can taste bitter from natural saponins on the seed coat, so choose flour made from rinsed or processed quinoa for a milder flavour.
A note on coeliac safety
Naturally gluten-free. That describes the plant. On a pack, any gluten-free wording, ‘naturally gluten-free’ included, legally means the flour inside is within the 20 ppm limit (EU, UK, US); flour without it can pick up gluten in the mill. Whole quinoa is a seed with no gluten proteins (is quinoa gluten-free?). Some quinoa flour can taste bitter from natural saponins on the seed coat, so choose flour made from rinsed or processed quinoa for a milder flavour.
| Region | Gluten-free status |
|---|---|
| EU | GF if labelled gluten-free |
| US (FDA) | GF if labelled gluten-free |
| Australia / NZ | GF if labelled gluten-free |
In the kitchen
Slightly bitter/grassy if unrinsed. Moist crumb. Higher protein than most GF flours. Best for: Baking, protein boost.
If you don’t have it
Amaranth flour
Source: HTGF flour database · evidence tier A · last reviewed June 2026.
Gluten-free confidence in your inbox.
Practical tips, new guides and community stories. No spam. Unsubscribe anytime.