Flour

[Guest guest]

Ok this might be a ridiculously simple question and for that, I apologise. I

just want to make sure and who better to ask, than the experts?

Would I be right in assuming if I wanted to make quinoa flour, I would just

grind uncooked quinoa?

The same question also for oat flour. Could I take my porridge oats and turn

that to flour?

Ok grinding. If my my assumptions are correct, how much should I grind at once,

what speed and how long for? Had a bit of a mess grinding almonds into flour.

Kind of went.... hmm a bit too far.

Also if using in recipes, would I literally sub it like for like of would I need

to change the quantities?

Thanks everyone in advance

Debbie

[Guest guest]

That is a perfectly logical question, not silly in the least! Yes, you can

grind uncooked quinoa in to flour. I prefer organic red quinoa to the yellow,

since it is a little less earthy-quinoa flour is one of my staple flours (we are

gluten free) I grind organic whole oat groats in to flour. You " can " grind oat

flakes, but if they are " quick cooking " oats, you won't get a great result,

since quick cooking oats are already pre steamed. The resulting flour will be a

bit gummy, so would work well as a thickening agent, but not so much as a baking

or breading flour. You can also make rice flour from long cooking rice-again,

you won't want " quick cooking " or " minute " rice, and " enriched " rice is likely

to give you a gummy result too, since it is sprayed with " nutrients " that are

lost during the processing. Sort of pointless, if you ask me-best to use a good

organic rice to start with, rather than having to rely to some sprayed on

" nutrient " !! You can also grind popcorn into cornmeal, and tapioca pearls in

to tapioca starch. Buckwheat groats make a WONDERFUL flour. My standard flour

blend is equal parts of red quinoa, oat groats and buckwheat groats-makes

wonderful muffins and baked goods with a lovely crumb. As for almond or other

nut flours, they are trickier. First, you can real only get a " meal " type

" flour " , rather than a fine grind. This is because the nuts contain so much oil

and it desperses quickly as you start to grind. Doing a handful at a time, with

the machine RUNNING on HIGH before you add the almonds (through the lid hole) is

one way to get a finer grind, but you can only do a small amount at a time.

Hope this helps a bit!

>

> Ok this might be a ridiculously simple question and for that, I apologise. I

just want to make sure and who better to ask, than the experts?

>

>

> Would I be right in assuming if I wanted to make quinoa flour, I would just

grind uncooked quinoa?

>

> The same question also for oat flour. Could I take my porridge oats and turn

that to flour?

>

> Ok grinding. If my my assumptions are correct, how much should I grind at

once, what speed and how long for? Had a bit of a mess grinding almonds into

flour. Kind of went.... hmm a bit too far.

>

> Also if using in recipes, would I literally sub it like for like of would I

need to change the quantities?

>

> Thanks everyone in advance

> Debbie

>

[Guest guest]

Oh, good point, Lea Ann! The dry container is a must!

>

> Ok this might be a ridiculously simple question and for that, I apologise. I

just want to make sure and who better to ask, than the experts?

>

> Would I be right in assuming if I wanted to make quinoa flour, I would just

grind uncooked quinoa?

>

> The same question also for oat flour. Could I take my porridge oats and turn

that to flour?

>

> Ok grinding. If my my assumptions are correct, how much should I grind at

once, what speed and how long for? Had a bit of a mess grinding almonds into

flour. Kind of went.... hmm a bit too far.

>

> Also if using in recipes, would I literally sub it like for like of would I

need to change the quantities?

>

> Thanks everyone in advance

> Debbie

>

[Guest guest]

Absolutely. Fair question to askOn 16 Apr 2012, at 05:30 PM, Lea Ann Savage <lsavage@...> wrote:

Before I answer I wanted to confirm - you are using a dry container correct?

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Apr 16, 2012, at 12:23 PM, drunkendebbieninjamaster wrote:

Ok this might be a ridiculously simple question and for that, I apologise. I just want to make sure and who better to ask, than the experts?

Would I be right in assuming if I wanted to make quinoa flour, I would just grind uncooked quinoa?

The same question also for oat flour. Could I take my porridge oats and turn that to flour?

Ok grinding. If my my assumptions are correct, how much should I grind at once, what speed and how long for? Had a bit of a mess grinding almonds into flour. Kind of went.... hmm a bit too far.

Also if using in recipes, would I literally sub it like for like of would I need to change the quantities?

Thanks everyone in advance

Debbie

[Guest guest]

That makes sense. I never though of just dropping the nuts in. Silly me. That's all very helpful . I knew you would have the info! DebbieOn 16 Apr 2012, at 06:06 PM, "" <berrywell@...> wrote:

That is a perfectly logical question, not silly in the least! Yes, you can grind uncooked quinoa in to flour. I prefer organic red quinoa to the yellow, since it is a little less earthy-quinoa flour is one of my staple flours (we are gluten free) I grind organic whole oat groats in to flour. You "can" grind oat flakes, but if they are "quick cooking" oats, you won't get a great result, since quick cooking oats are already pre steamed. The resulting flour will be a bit gummy, so would work well as a thickening agent, but not so much as a baking or breading flour. You can also make rice flour from long cooking rice-again, you won't want "quick cooking" or "minute" rice, and "enriched" rice is likely to give you a gummy result too, since it is sprayed with "nutrients" that are lost during the processing. Sort of pointless, if you ask me-best to use a good organic rice to start with, rather than having to rely to some sprayed on "nutrient"!! You can also grind popcorn into cornmeal, and tapioca pearls in to tapioca starch. Buckwheat groats make a WONDERFUL flour. My standard flour blend is equal parts of red quinoa, oat groats and buckwheat groats-makes wonderful muffins and baked goods with a lovely crumb. As for almond or other nut flours, they are trickier. First, you can real only get a "meal" type "flour", rather than a fine grind. This is because the nuts contain so much oil and it desperses quickly as you start to grind. Doing a handful at a time, with the machine RUNNING on HIGH before you add the almonds (through the lid hole) is one way to get a finer grind, but you can only do a small amount at a time. Hope this helps a bit!

>

> Ok this might be a ridiculously simple question and for that, I apologise. I just want to make sure and who better to ask, than the experts?

>

>

> Would I be right in assuming if I wanted to make quinoa flour, I would just grind uncooked quinoa?

>

> The same question also for oat flour. Could I take my porridge oats and turn that to flour?

>

> Ok grinding. If my my assumptions are correct, how much should I grind at once, what speed and how long for? Had a bit of a mess grinding almonds into flour. Kind of went.... hmm a bit too far.

>

> Also if using in recipes, would I literally sub it like for like of would I need to change the quantities?

>

> Thanks everyone in advance

> Debbie

>

[Guest guest]

Hi all, this is a topic of interest to me as my wife is trying to go wheat-free while breast-feeding our son who seems to react unpleasantly to wheat (perhaps gluten). I did my first flour-grinding a week ago, doing uncooked quinoa (in my wet container, which I was told by a VM sales rep would work fine). It came out beautifully!

I'm particularly curious if anyone can recommend a wheat/gluten-free bread machine recipe: some combination of quinoa, millet, sorghum, or other flours. I've seen some online but they often require other esoteric ingredients. Maybe I'm being too demanding but would ideally like something as simple as one of the regular white/wheat breads but with these other flours.

As Debbie asked in her initial question, can I simply substitute these other flours for white/wheat flour in traditional recipes? I understand there will be differences, but so long as they're not too disastrous I'm willing to give it a try.

Any advice anyone has on this topic would be greatly appreciated. I've been on the list for a few weeks and have already learned some great tips just by observing (e.g., roast almonds before making almond butter!! huge help!). Thanks much,

Kartik-- " Life isn't about waiting for the storm to pass. It's about learning to dance in the rain. " --Anonymous

On Mon, Apr 16, 2012 at 1:37 PM, <drunkendebbieninjamaster@...> wrote:

 

Absolutely. Fair question to askOn 16 Apr 2012, at 05:30 PM, Lea Ann Savage <lsavage@...> wrote:

 

Before I answer I wanted to confirm - you are using a dry container correct?

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)

www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Apr 16, 2012, at 12:23 PM, drunkendebbieninjamaster wrote:

 

Ok this might be a ridiculously simple question and for that, I apologise. I just want to make sure and who better to ask, than the experts?

Would I be right in assuming if I wanted to make quinoa flour, I would just grind uncooked quinoa?

The same question also for oat flour. Could I take my porridge oats and turn that to flour?

Ok grinding. If my my assumptions are correct, how much should I grind at once, what speed and how long for? Had a bit of a mess grinding almonds into flour. Kind of went.... hmm a bit too far.

Also if using in recipes, would I literally sub it like for like of would I need to change the quantities?

Thanks everyone in advance

Debbie

[Guest guest]

Hello, Kartik. Wise choice your wife is making keeping gluten free while

nursing...for OH, so many reasons! Yes, you can make decent gluten free breads

in a bread machine, but don't expect gluten free flour to perform like wheat

flour. Without the gluten, you pretty much need to do batter breads, which

actually come out quite lovely, whether done in a machine or regular oven (I

cook mine in my solar oven) Most recipes and cookbooks will give you loads of

unnecessary ingredients, such as xanthum gum and other such things-you don't

need them. They are there more as stabilizers, but won't effect the " crumb " of

your bread. Sadly, I don't cook using recipes-I just dump stuff in until it

looks right, so it is hard for me to give you an exact recipe, but you sound

like the kind of guy willing to " wing it " anyway, lol! What size loaf does your

bread machine make? I can help better if I know. I have several machines-one

makes a massive two pound loaf, one makes TWO half size loaves, and one makes a

" mini " loaf, less than a pound. Let me know what size loaf yours makes, and I

will see if I can help. To give you an idea, I usually just fill mine up with a

flour blend (usually equal mix of red quinoa, buckwheat, and oat groats-ground

in the vitamix) I fill to just below the half line. I am egg free too, so I

use flax, chia, or tapioca gel as an egg sub, but feel free to use an egg or

two. I add a spoonful of homemade baking powder (most storebought contains

aluminum) and a bit of agave or honey. I let this stir together in the

machine, then bake it. If your machine has a " muffin " or " quick bread " cycle,

you would want to use that setting. You can also add applesauce or mashed over

ripe banana instead of egg. Very easy, fun to experiment with, and I have

never had one turn out " wrong " -just different. Some are fine for slicing as

sandwich bread-just use MORE flour, and LESS liquid, for a very thick batter.

For more of a cake like muffin bread, use more LIQUID or wet ingredients. As

for grinding in your wet container, you CAN grind the softer grains like quinoa

and buckwheat, but they will pit your container, making it appear cloudy. I

highly recommend ordering a dry container through Lea Ann-she can get you a good

deal and free shipping. It iw a worthwhile purchase if you intend to make a lot

of breads--pays for itself very quickly!

> >

> >

> >

> > Ok this might be a ridiculously simple question and for that, I apologise.

> > I just want to make sure and who better to ask, than the experts?

> >

> > Would I be right in assuming if I wanted to make quinoa flour, I would

> > just grind uncooked quinoa?

> >

> > The same question also for oat flour. Could I take my porridge oats and

> > turn that to flour?

> >

> > Ok grinding. If my my assumptions are correct, how much should I grind at

> > once, what speed and how long for? Had a bit of a mess grinding almonds

> > into flour. Kind of went.... hmm a bit too far.

> >

> > Also if using in recipes, would I literally sub it like for like of would

> > I need to change the quantities?

> >

> > Thanks everyone in advance

> > Debbie

> >

> >

> >

> >

>