Kañiwa is a species of goosefoot, a flowering plant, similar to Quinoa. Grown in the Andes, Kañiwa can resist low temperatures and high altitudes and, therefore, has been a safety net crop for subsistence farmers.
Although its grains are small, they contain 16% protein. The seeds are toasted and ground to form a brownish flour that can be combined with other flours to make breads and desserts or add to soups and pudding. Kañiwa can be combined with other non-gluten flours to make breads, cakes, pastries, or puddings. Kañiwa can be used as a substitute in any recipe calling for Quinoa.
This gluten-free bread is incredibly easy to make!
recipe developed by Heather Curtis, in-house baker extraordinaire .
22 oz water
1 T. molasses
1 ½ cups Zocalo Kañiwa Flour
1 cup Zocalo Andean Purple Corn Flour
¾ cup rice flour
¾ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
¾ cup flax or sunflower seeds
Thoroughly combine all ingredients by whisking together.
Pour batter into a lightly greased loaf pan. Bake at 350 degrees for 50 minutes.