Quinoa Atta, Stone-Ground Wholegrain Quinoa Flour

Quinoa arrived in Indian kitchens as a salad grain and mostly stayed there, which is a waste of it. Milled into a flour it does something more useful, it puts a complete protein into the roti you were making anyway. Ours is stone-ground and milled only after you place your order. Milled fresh after you order Whole quinoa is cleaned and stone-milled on a traditional chakki The stones run slow and cool, so the germ stays in rather than being scorched off Nothing is added afterwards. No additives, no preservative, no anti-caking powder Milled against your order, because quinoa's natural oils turn faster than most grains once milled Watch your own batch. Every pack carries a QR code. Scan it and you will see your quinoa being stone-milled, grain to flour, with a timestamp. Nutrition per 100g A complete protein. Quinoa is one of the few plant foods that carries all nine essential amino acids, which most cereals and pulses do not manage on their own A source of dietary fibre, iron and magnesium Whole quinoa, milled with the germ intact Full analysis is published here: our lab reports On gluten: quinoa is a naturally gluten-free seed. It is milled in a facility that also handles wheat, so if you are avoiding gluten strictly or for coeliac disease, please take that into account. What makes quinoa flour different The complete amino acid profile. This is the genuine reason to use it. Most plant proteins are missing something. Quinoa is not It is a seed, not a cereal, which is why it behaves differently in a dough and why its nutrition profile looks unlike wheat's The taste is distinctly earthy and slightly bitter, and we would rather tell you that upfront. Most people blend it rather than use it alone, and that is the sensible way to use it It carries iron and magnesium at levels unusual for a flour Who it is for Anyone eating plant-based who is paying attention to protein quality, not just protein quantity Households already blending flours who want to add something the others cannot provide Anyone avoiding gluten who wants more from a flour than just the absence of wheat People who have bought quinoa, used it twice in a salad, and want a better use for it How to use it Blended into your atta, a quarter quinoa, which is how most people should use it Cheela and dosa batters, where the earthiness works with spice Gluten-free baking, alongside other flours Rotis on its own, if you like the taste, though it will be dense One tip about the taste. Quinoa has a natural bitterness that some people notice and others do not. Toasting the flour lightly in a dry pan for two minutes before you use it takes most of it away and brings out a nuttiness instead. It is worth doing the first time. Pack size 500g, ₹149. The right size, since quinoa flour is best used blended rather than as your daily atta Storage and shelf life Quinoa carries natural oils, so the flour turns faster than wheat atta Move it into an airtight steel or glass container as soon as it arrives Keep it cool and dry, away from the stove and out of direct sunlight Refrigerate it if you can, particularly in humid weather Go by the milling date printed on your pack Shipping and delivery Free shipping above ₹299 Milled after your order is placed, so dispatch takes a little longer than a warehouse product Freshly milled in Bengaluru and delivered across India, sealed, with the QR code on every pack Why buy from 10on10 Foods FSSAI licensed and ISO 22000:2018 certified Lab-tested, with the reports published: see them here Guided by our nutritionist Dr. Anju Whole quinoa, milled to order in small batches QR video proof of your own batch on every pack Frequently asked questions about Quinoa Atta What does complete protein mean? It means the food contains all nine essential amino acids, the ones your body cannot make itself. Most single plant foods are short on at least one. Quinoa is not, which is unusual. Is quinoa atta gluten free? Quinoa is naturally gluten free. Ours is milled in a facility that also handles wheat, so we would not call the finished flour suitable for coeliac disease. Why does my quinoa flour taste bitter? That is natural to quinoa, from compounds in the seed coat. Toast the flour in a dry pan for a couple of minutes before using it and most of it goes. Can I make roti with 100% quinoa atta? You can, but it will be dense and the flavour is strong. A quarter quinoa blended into wheat or millet flour is how most people get the benefit without the trade-off. How does it compare to your High Protein Atta? Different jobs. Our High Protein Atta gives you more protein in a daily roti at a lower price per kg. Quinoa gives you better protein quality, in smaller quantities, blended in. How should I store quinoa atta? Airtight, cool and dry, refrigerated if possible. It has more oil in it than a wheat atta. Learn more and recipes Best High-Protein Flour in India, Stone-Ground and Ranked Indian Diets and Protein: Where It Actually Comes From What Is Gluten-Free Atta? Benefits, Types and Uses High Protein Atta, for everyday protein Multi Millet Atta, to blend it into