Quinoa Flour | whatsinit

About

What it is and where it shows up.

Quinoa flour is a gluten-free, high-protein flour ground from the seeds of Chenopodium quinoa, a traditional Andean pseudocereal. It is used as a nutritious wheat flour alternative in baking and food manufacturing, prized for its complete amino acid profile, dietary fibre, and balanced polyunsaturated fatty acids.

Safety summary

The regulatory and scientific consensus.

Quinoa flour is broadly considered safe for the general adult population with no established ADI or significant regulatory restrictions; it contains naturally occurring saponins (antinutrients) in the outer seed coat that are largely removed by washing or processing, and which can cause digestive irritation if not adequately eliminated. High phytate content may slightly reduce mineral bioavailability (iron, zinc). No IARC classification exists, and no major jurisdiction has banned or restricted its use.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Quinoa and quinoa flour are not classified as novel foods in the EU (Regulation EU 2015/2283); they have a documented history of consumption and are freely sold as conventional food ingredients. EFSA and FAO have recognized quinoa's nutritional adequacy in dietary guidance. No E-number or specific additive approval is required.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	FSSAI issued formal product standards for Quinoa under FSS (Food Product Standards and Food Additives) Amendment Regulation 2017. Saponin content limits (max 1%) are specified in the FSSAI Chapter 2.4 Cereals and Cereal Products standard. FSSAI also issued a Clarification dated 24 May 2016 regarding Quinoa Seeds permitting trade.source
FDA (Food and Drug Administration) (United States)	Approved	Quinoa and quinoa-derived flours are treated as conventional whole foods/GRAS under the Federal Food, Drug, and Cosmetic Act; no specific food additive regulation required. FDA issued GRAS Notice 787 specifically for quinoa sprout powder (February 2017).source

Who should approach with care

Whose guidance would steer them away.

Ibs — Quinoa contains FODMAPs and naturally occurring saponins that may trigger gastrointestinal symptoms such as bloating, gas, or diarrhoea in individuals with irritable bowel syndrome if not properly washed or processed.

Kidney Disease — Quinoa flour has a relatively high oxalate and potassium content; individuals with chronic kidney disease or oxalate kidney stones may need to limit intake under medical guidance.

Ibd — The high fibre content and residual saponins in quinoa flour may aggravate intestinal inflammation in individuals with active inflammatory bowel disease such as Crohn's disease or ulcerative colitis.

Infants — Quinoa flour is not recommended as a primary flour for infants under 12 months due to its high fibre content and potential for residual saponins, which may be irritating to an immature gastrointestinal tract; introduction should be guided by a paediatrician.

Research citations

The sources behind this verdict.

1FSSAI. Chapter 2.4 Cereals and Cereal Products – FSSAI Food Products Standards (Quinoa section). fssai.gov.in
2PubMed. Physicochemical Properties, Phenolic Acids Profile, and Vitamin Content of Quinoa-Enriched Biscuits, 2025. ncbi.nlm.nih.gov
3PubMed. Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa, 2019. ncbi.nlm.nih.gov
4FSSAI. Final Notification on FSS (Food Product Standards and Food Additives) Amendment Regulation related to standards of Durum Wheat Maida, Quinoa, Instant Noodles & Pearl Millet Flour, 2017. archive.fssai.gov.in
5FDA. GRAS Notice 787 – Quinoa Sprout Powder, 2017. fda.gov

Independently researched5 citations