A new kind of quinoa flour may be coming to a sugar cookie near you

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A new kind of quinoa flour may be coming to a sugar cookie near you
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researchers from Washington State University show how two types of quinoa that are bred to specifically grow in Washington state can be a high-fiber, high-protein additive to the flour used to bake cookies. The study finds that when baked the cookies had what bakers call “spreadability” and texture.

WSU plant breeder and study co-author Kevin Murphy estimates that quinoa is currently grown on more than 5,000 acres in the Pacific Northwest, however no official counts are currently available. These official taste tests are still underway, but the early results show that using up to 25 percent quinoa flour tended to have better results. People also preferred sugar cookies with 10 percent of the quinoa flour over those that use a traditional all-wheat flour.

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