Quinoa Magic Baking Flour


16 oz

Your recipes are safe. No unpleasant flavors. Swap your cup for our cup. Does not require the use of gums or eggs. COOKS NOTE: Add 3 tablespoons of water to replace each egg when called for in a recipe. You do not need aquafaba when using this flour.

Ingredients: Organic, non-GMO quinoa, flaxseed, holy basil, mung bean protein. We mill all flour in-house. Freezer-friendly.


Plant-Based Product
Not for individual sale – sold as part of a care package


A Peach Galette dessert made with our Quinoa Magic Flour – watch the video!

Smoothie – add 2 scoops of magic flour to your morning smoothie – adds 3 grams of protein
Watch the video!

Country Cornbread Recipe
The cornbread on the planet. Do you love cornbread?
@cornbreadcowboi Do you love cornbread?

1 cup Quinoa Magic Flour
1cup cornmeal
1 teaspoon sea salt
2 tablespoons sugar
1 tablespoon baking powder (not baking soda)
1/2 cup vegetable oil
1 1/2 cup vegetable stock or water
1 teaspoon apple cider vinegar

Cooks Note: Add 2 tablespoons of oil to the baking pan and pre-heat in a 400-degree F oven while mixing ingredients. This step will produce tall, fluffy cornbread.

Place all ingredients into a mixing bowl. Mix with a wire whisk or a large spoon until well combined. Set aside to rest for 5 minutes. Spray a 9 x 9 baking pan with non-stick cooking spray. Spread batter into the pan. Bake in a pre-heated 400 degrees F oven for 30 minutes or until a toothpick comes out clean. Remove the pan from the oven and let cool for 15 minutes before cutting. Refrigerate leftovers.


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