So it isn't about safety - it is about flavor. You can use any quinoa flour without toasting with absolutely no danger to you. Problem is that it won't taste great. Try a batch of whatever it is you are going to make both with toasted flour and with the sprouted flour untoasted. See what you think.

That's pretty darn simple and, excluding the cooking step, similar with what I do with other kinds of berry liqueurs. I tend to like the added fermentation and what it does for flavor over time - it also helps convert residual sugar into alcohol and provide just a hint of carbonation. Are you boiling the mash to pasteurize it? I prefer not to pasteurize and take my chances with wild bacteria. I also avoid cooking because some of the volatiles boil off with cooking.

Put it in an airtight container and store it in your freezer. It will keep up to one year - unless it gets freezer burn and starts to smell like your freezer. It should still be good today - you did the right thing by putting it in your refrigerator.

I would use the heavier 1T:1C ratio - I used it in all recipes I developed in the Enjoy Life e-book and it worked fine. Let me know about your results!

I use a quarter cup as a substitute for one egg. You can make a big batch of it but you need to use it up within 8 hours. It starts to break down if not used right away. When I was developing recipes for a cookbook, I would make 2 cups of it at a time. Let me know how your other recipes work out!

Thank you Donna! I'm glad you found my blog and it helped you make an optimal quinoa flour. Hope you made lots of delicious things with it.

Very glad to hear it was a success with your family. I'm sure the extended toasting helped a ton. Have a great time with all the things that you can bake with it. You'll have to keep us posted!

Very happy that it worked for you. Let me know how your baked goods turn out!

Unfortunately no. Different starches have different qualities, and the reason the tapioca in particular makes such a great egg substitute is that in gel form it makes a net-like structure, unlike corn or potato starch. You should not need leavening beyond what the recipe calls for. Let me know how it goes.

You must wash AND toast your quinoa. The washing alone isn't enough. Trust me. Do an experiment with washed and milled quinoa and washed, toasted, and milled quinoa. Sprouting is very easy. Just google "how to sprout flour" - you should find a lot of resources. It is no different from sprouting any other seed, it just takes less time. Good luck!

You can certainly toast whole grain quinoa. Wash it several times first and very slowly heat it - you have a better chance of burning it when it is whole. As other readers have suggested, if you make quinoa flour, consider sprouting it first, dehydrating it, and then toasting it. You need slightly higher heat than a dehydrator offers to remove that soapy bitter flavor.

It doesn't have enough gluten to stay together, so you will need to add a gum (such as xanthan) along with egg to keep it together. Good luck!

Kate -- I never skip the washing. Ever. No matter how washed they say it is, quinoa can always use a good soak. Lisa's idea to sprout the quinoa is even better, and yes, Lisa, sprouted quinoa is great for flour making!

Eggs do what they do in a pie (and in quiche) because they contain protein. Unfortunately, the tapioca egg substitute is a carbohydrate will not work well in a pecan pie type filling. It will be mushy and runny. Sorry to be the bearer of bad news! You could try some firmer gums (like agar-agar) in a no-bake type pecan pie.

I'd add one more step - wash it like crazy, sprout it, dehydrate it, mill it. See if that works. The quinoa millers I have spoken to say they 'triple wash' their quinoa to remove the saponins. I can tell you that is never enough. The milled grain tastes exceptionally bitter despite the washing. Let me know how it goes.

Take a look at the ebook. I think it will answer a lot of your questions on how I use the tapioca gel. It is not a 1:1 sub for egg. Good luck!

I've found that even in minute quantities (a couple tablespoons to a recipe) that quinoa's distinctive, unpleasant grass flavor can ruin a recipe. You may not be as sensitive to it - not a criticism but a point of fact that everyone tastes things a little differently.

The sentence reads, "Without curing, raw olives are impossible to eat" - the comment above is about raw olives, not cured olives. Raw olives are not cured olives, even if cured olives are technically 'raw'. Get the distinction?

Yes!

Powdered Sugar - any superfine, powder-like sugar will work, just make sure you add some corn starch (or even tapioca or rice starch) to it - it helps absorb moisture. The sour cream in the states is very thick and not pourable - but if you managed to get the texture to work (and taste good) you probably don't need to make too many changes. The key isn't to follow the recipe exactly (I make my own modifications to the icing now when I make it) but to make it work for you with your ingredients. So it sounds like you are already there. The even rise? Hmm. I do follow the mixing times exactly, which beats in air and allows some reaction before the bake. The key to having a more even rise is to insulate the sides of the baking pan, which tend to heat up faster and cause the edges to bake faster than the center, which then rises (and needs to be cut off). You can nest two pans together and try to prevent uneven rise that way. Or you can just trim the cake after baking. Either way.

definitely melt the butter and chocolate together - it keeps the chocolate from seizing once you add the sour cream to it. You're right to reduce the amount of sour cream - here in the US there is about 5% corn starch in our confectioners sugar so that it does not clump up. It helps absorb the moisture in the sour cream. If UK caster sugar does not have corn starch, you will definitely want to use less liquid (sour cream). Hope you get the icing to work!

Glad it helped and that the demo went well! Thanks for lettin gme know. I appreciate it!

I'm not sure, as this was created to be a vegan substitute. You'll likely have to use a more concentrated solution to get it to work properly with eggs.

In a recipe that calls for six eggs, I'd start with one teaspoon tapioca: 1 cup water. If that's still too gummy, lower it again. And keep me posted!