- 100% natural kaniwa grain
- Gluten free
- High in protein
- Size - 16 oz/1 lb
Made from kañiwa, a grain closely related to quinoa, this gluten-free flour is full of protein with an earthy taste. Bake with it on its own or blend it with other flours for a variety of baked goods including breads, muffins and pancakes.
Kañiwa is a species of goosefoot, a flowering plant similar to quinoa. This nutritious grain flourishes high in the Andes Mountains, an extreme environment where traditional crops of wheat, corn or rye grow unreliably or not at all.
The tiny seeds of the plant are ground into a brown flour with a high protein density. Although it can be used on it own, this flour performs best when combined with other flours. Use it for bread, cookies, muffins or any variety of other baked goods.
Soft and Chewy Gingerbread Cookies
2 c. Zócalo Kañiwa Flour
1 c. Zócalo Mesquite Flour
1 tsp. baking soda
1/4 tsp. salt
2 tsp. ground ginger
1 1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 c. canola oil
1 1/4 c. honey
2 tsp. The Mexican Vanilla Plantation vanilla extract
1 1/2 tsp. xanthan gum
In a bowl combine oil, honey, and vanilla. In a separate bowl whisk together kañiwa flour, mesquite flour, baking soda, salt, ginger, cinnamon, cloves, and xanthan gum. Add dry mixture to liquid mixture and stir until completely combined. Gather dough into a large ball, wrap in plastic wrap, and chill in refrigerator for one hour. Once dough is chilled preheat oven to 300 degrees F. Roll dough out on a floured surface to about 1/2 - 1/4 inch thickness. Cut out with favorite cookie cutters and place on a baking sheet. Bake for 16 - 20 minutes or until "just firm" to the touch. Careful not to over-bake, mesquite burns more easily than other flours.
Copyright Zocalo Gourmet. Recipe developed by in-house baker, Heather Curtis.
Milled kañiwa grain. Gluten Free.