Quinoa Flour allows for the production of 100% quinoa bread. It can also be combined with white or whole spelt flour, generally through a scalded dough (100% hydration), helping to reduce the gluten content of the final product. Additionally, it can be blended with Pyrinees Flour, resulting in rich breads with pleasant quinoa aromas. In this case, Quinoa Flour can be added at 5-10% of the total product or used in a scalded dough.