Never toasted quinoa flour? It’s really simple but completely optional. I do it because I love the nutty and less earthy taste that it brings out. All you need to do is line a baking sheet with parchment paper and spread the flour out to about ¼ inch deep. (I do a box at a time.) Bake on 220 degrees for 2 ½ hours. Allow to cool completely and then store in a sealed container in the refrigerator or freezer.