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Bob's Red Mill Quinoa Flour, Organic
Bob's Red Mill Quinoa Flour, Organic
Bob's Red Mill Quinoa Flour, Organic
Bob's Red Mill Quinoa Flour, Organic

Bob's Red Mill Organic Whole Grain Quinoa Flour

18 oz
Bob's Red Mill Organic Whole Grain Quinoa Flour

Bob's Red Mill Organic Whole Grain Quinoa Flour

18 oz

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Sprouts Farmers Market
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About

Highlights

Gluten Free


Details

Organic Quinoa Flour (pronounced keen-wa) is stone ground from nutritious whole grain quinoa. Use in baked goods for a tender, moist crumb. Perfect for those on a gluten free diet.

• Quinoa was a staple food for the South American Indians living in the high altitudes of the Andes Mountains and was recognized for its superior nutritional qualities.

• This nutrient-rich grain is a wonderful source of complete protein, providing all of the essential amino acids.

• You can substitute this flour for half of the all-purpose flour in many recipes, or completely replace wheat flour in cakes and cookie recipes.

• A good source of fiber.


Ingredients

Organic Whole Grain Quinoa.


Directions

Zucchini Orange Muffins: 2 Cups Bob’s Red Mill Quinoa flour. 1/2 cup sugar. 1/4 cup brown sugar. 1-1/2 tsp baking soda. 1 tsp ground cinnamon. 1/2 tsp ground cloves. 1/4 tsp salt. Zest of 1 Orange. 2 eggs. 1/4 cup oil. Juice from 1 orange plus enough water to equal 1 cup. 1 cup shredded zucchini. 1/2 cup golden raisins. 1/2 cup roasted, chopped walnuts. Preheat oven to 375 degrees F and line a standard 12 cup muffin tin with paper liners. In a medium bowl, combine flour, sugars, baking soda, spices, salt and orange zest. In a large bowl, whisk together eggs, oil and orange juice/water blend. Add the dry mixture, plus the shredded zucchini, raisins and walnuts to the liquid mixture and fold in to thoroughly incorporate. Portion evenly into prepared muffin tin and bake until set, about 25 minutes. Makes 12 standard-size muffins.

Store in a cool, dry place. Keeps best refrigerated or frozen after opening.

Tear to open.


Warnings

Manufactured in a facility that also uses tree nuts and soy.

Nutrition

Nutrition Facts

Serving Size 0.25 cup
Servings Per Container About 18
  • Amount Per Serving
  • Calories 100
    • Total Fat 1g2%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 0mg0%daily value
    • Total Carbohydrate 19g6%daily value
    • Total CarbohydrateDietary Fiber 3g12%daily value
    • Total CarbohydrateSugars 1g
    • Protein 4g
Percent Daily Values are based on a 2,000 calorie diet.

Highlights

Gluten Free


Details

Organic Quinoa Flour (pronounced keen-wa) is stone ground from nutritious whole grain quinoa. Use in baked goods for a tender, moist crumb. Perfect for those on a gluten free diet.

• Quinoa was a staple food for the South American Indians living in the high altitudes of the Andes Mountains and was recognized for its superior nutritional qualities.

• This nutrient-rich grain is a wonderful source of complete protein, providing all of the essential amino acids.

• You can substitute this flour for half of the all-purpose flour in many recipes, or completely replace wheat flour in cakes and cookie recipes.

• A good source of fiber.


Ingredients

Organic Whole Grain Quinoa.


Directions

Zucchini Orange Muffins: 2 Cups Bob’s Red Mill Quinoa flour. 1/2 cup sugar. 1/4 cup brown sugar. 1-1/2 tsp baking soda. 1 tsp ground cinnamon. 1/2 tsp ground cloves. 1/4 tsp salt. Zest of 1 Orange. 2 eggs. 1/4 cup oil. Juice from 1 orange plus enough water to equal 1 cup. 1 cup shredded zucchini. 1/2 cup golden raisins. 1/2 cup roasted, chopped walnuts. Preheat oven to 375 degrees F and line a standard 12 cup muffin tin with paper liners. In a medium bowl, combine flour, sugars, baking soda, spices, salt and orange zest. In a large bowl, whisk together eggs, oil and orange juice/water blend. Add the dry mixture, plus the shredded zucchini, raisins and walnuts to the liquid mixture and fold in to thoroughly incorporate. Portion evenly into prepared muffin tin and bake until set, about 25 minutes. Makes 12 standard-size muffins.

Store in a cool, dry place. Keeps best refrigerated or frozen after opening.

Tear to open.


Warnings

Manufactured in a facility that also uses tree nuts and soy.



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