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    You are in: Home / Cookbooks / QUINOA & GLUTEN-FREE
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    45 recipes in

    QUINOA & GLUTEN-FREE

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    63 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

    27 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

    These are great for snacking, making s'mores or even for smashing into crumbs to make a delicious graham cracker crust. This recipe was modified from a recipe found on livingwithout.com by Rebecca Reilly. Feel free to sub the flours for ones you have on hand, just be sure to use 2 1/4 cups total and use at least 1 cup of starchy flours. Makes about 3 cups of graham cracker crumbs.

    Recipe #340812

    7 Reviews |  By Prose

    This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.

    Recipe #430574

    These are great for those on gluten-free or sugar-free diets. Agave nectar can be consumed by some diabetics so consult physician.

    Recipe #305533

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

    Recipe #259164

    3 Reviews |  By Prose

    From The Gluten-Free Vegan by Susan O'Brien. This is one of the best carrot cakes I've ever had. It's super moist and flavorful, delicious on its own, but you can also frost it with my Recipe #419091 or your favorite vegan cream-cheese frosting.

    Recipe #419092

    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

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

    Recipe #444067

    A delicious healthy gluten free muffin that bakes thoroughly, stays moist for days and freezes well.

    Recipe #265581

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

    Recipe #295473

    2 Reviews |  By NELady

    From Recipes for Food Allergies by Marilyn Gioannini. Amaranth flour can be substituted for the quinoa flour.

    Recipe #379518

    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

    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 www.AnnieBBond.com

    Recipe #439822

    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

    Gluten-free version of a childhood favorite. If you can get gluten-free oats go ahead and use them instead of the quinoa flakes if you prefer. I am just guessing at the servings, you can make the cookies as large or small as you like, the number you get depends on the size you make.

    Recipe #321889

    I originally got this recipe from the back of a Ancient Harvest quinoa flakes box. After making these a couple of times, I made some changes to the recipe. These are delicious and gluten free!

    Recipe #264423

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

    Recipe #296352

    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 chow.com

    Recipe #446945

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