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64 Reviews |  By 2Bleu

aka: 'How to Make the Perfect Cheesecake' This recipe includes very detailed instructions for preparation which is the key to any great cheesecake. *This is my signature recipe that I have spent many many hours perfecting the ingredients and techniques for. This is not 'NY Style' but real 'NY Cheesecake'. The end result is a wonderful cheesecake that some will tell you to eat with a towel, because it's like an 'O' in your mouth.

Recipe #244193

This is by far the best cornbread I've ever made - when you serve it hot from the oven with salted butter it is so addictive! I adapted this from a recipe called masa cornbread on

Recipe #446945

A twist on the classic whoopie pie, I created this recipe because I wanted a cleaner and healthier treat. I use 100% Cacao, All Natural Ghirardelli Dark Chocolate; but feel free to substitute your favorite dark chocolate. If you can resist eating these directly after assembling them, they are a lot less messy after they have been chilled; although I do love them super-gooey and at room temperature. You can find the ground almonds at most local health food stores and some grocery stores. Enjoy!

Recipe #487875

I use this GF recipe for everything. I've made bread, cookies, and pie crusts with it.

Recipe #259164

1 Reviews |  By duonyte

Posted in response to request in forum. This is from Cuisinart and designed for a gluten-free cycle, which is 2 hrs 39 minutes long in this machine.

Recipe #277392

After going through lots of recipes calling for quinoa flakes, I finally decided to combine elements from several of them to create the chewy, melt-in-your-mouth cookie I wanted. A great alternative for kids with peanut, wheat, an/or dairy allergies, but feel free to sub the tahini for another nut or seed butter (peanut, almond, sunflower), though you may have to add some oil to obtain the same texture. You can also use cow, rice, or soy milk instead of the almond.

Recipe #415316

From Debbie for our camping trip

Recipe #424243

I came up with this recipe for a friend with celiac's about 6 months before I discovered my own gluten allergy.

Recipe #243238

There is an old recipe I was given for this ULTRA moist carrot cake that was to die for. Since I am a health nut I try to stay away from cake slices that are 900+ calories per serving (just a small exaggeration). But my boyfriend also has celiac disease, so I modified this recipe to be not only gluten free, but sugar-free as well (natural sugar, anyway) Here is the OLD recipe if you want it, of course you can make it healthy and keep all the calories, but really you can get almost the same taste out of this new one.

Recipe #239957

1 Reviews |  By Yankiwi

Made with quinoa flakes. Delicious chewy granola bars. Easy to make, freezes well. Rolled oats can be used instead of quinoa flakes. Recipe adapted from one by LIsa Miller of Ontario

Recipe #383670

I never thought that I would find a delicious not only gluten free but EGG free bread too!!! Soaking the grains makes it much easier to digest and is the nutrients are unlocked and multiplied giving you ten times more absorbable vitamins and nutrients from those grains! And it doesn´t crumble, fall apart, or mush! It actually rose and is sliceable and sooo yummy! Please try out this recipe, I am SO excited!! This recipe was adapted from

Recipe #439822

These are just as good if not better tasting than any wheat cracker!

Recipe #444067

28 Reviews |  By GinnyP

This recipe from "More from the Gluten-Free Gourmet", by Bette Hagman is being posted by request. I have not tried it, but I know somebody who swears by it and her husband who has no dietary restrictions agrees. If there is one gf pasta recipe to try, this is it, because as far as I know, there are no commercially made gf wide egg noodles on the market.

Recipe #60904

This bread tastes very much like the Dempsters Multigrain Bread we love that doesn't love us back. This is the first loaf we've made that the knife stays clean right to the end of the loaf. If you don't have chia seeds then use an extra egg but the loaf is more nutritious and rises better with the chia. You will not need to place wax paper between the slices to freeze it's easy to separate. It makes great crumbs for chicken with the addition of some parsley and spices and also makes very tasty crackers if you slice it very thin and put the pieces on a cookie sheet in a 350 degree oven for about 15 minutes until they are toasty brown, turning after 10 minutes.

Recipe #266217

A healthy and tasty muffin that freezes well. This is a gluten free revision of recipe 8845.

Recipe #296352

Adapted from several other recipes; surprised myself with how good it was

Recipe #441040

No flour yummy cupcakes.

Recipe #472712

This is a conversion of Recipe # 161227. If you don't love the flavor and can't put your finger on it it's the quinoa. I'd replace it with more brown rice flour or sorghum if you don't like it. I grind the walnuts because we don't like them, but they are a superfood.

Recipe #302847

Inspired by this recipe I followed almost to a tee but added more cinnamon, as we love cinnamon!

Recipe #464149

Much experimentation finally paid off in this crust, which we now prefer to our old wheat one. It's nutritious and delicious.

Recipe #295473

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