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

    Recipe #259164

    Poppy seeds, chia seeds, gogi berries maca powder, amaranth, quinoa, teff, buckwheat, millet, brown rice flour... should I say more? This is one of my "magic microwave muffins (MMM)" based off of recipe #435202 so you can whip them up in no time at all. The first five flours equal a 1/4 cup so have fun trying your own mix of nutrient dense flours!

    Recipe #436837

    This is my all-purpose gluten-free flour, but actually it is NOT an all-purpose flour. It is a flour with a particular taste and texture, moist and dense, with lots of fiber and protein. It suits very well recipes with other flavorful ingredients such as molasses, spices, chocolate, carrots, zucchini, bananas. Also, this recipe goes by weight and is also measured with a scale when used in recipes. I strongly recommend that you buy an electronic scale with a precision of 1 gram if your ever intend to become serious in GF baking. Substitution of wheat flour for gluten-free flour in any recipe is by weight. You use the exact same weight of GF as you would for wheat. Since the volume per weight of every flour is different, it is not possible to substitute easily based on volume. All-purpose wheat flour weighs 4 ounces for every imperial cup. Additional precisions on weight/volume conversions can ben easily found on Google by typing "Weight/volume conversion flour".

    Recipe #483722

    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

    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

    These delectable pancakes bring out the special flavor of quinoa without it being at all dominant. They are fluffy and even taste great when cold. The recipe is from the Gluten-free Gastronaut: I think she's a genius :-)

    Recipe #351520

    2 Reviews |  By NELady

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

    Recipe #379518

    This recipe comes from nourishingmeals.com These cookies are high protein, low sugar, vegan, and naturally gluten-free. Plus with no grainy gluten-free flours, these cookies stay moist and gooey in the center for days. I use chunky roasted almond butter; I don’t think raw almond butter would work here. For the ground flax, I grind my own in my Vita-Mix from golden flax seeds. A coffee grinder also works to grind seeds. I use Ancient Harvest Quinoa Flakes which I buy locally. They can also be found on Amazon.com. I use the Enjoy Life brand mini chocolate chips. The first time I made these I used cocao nibs which made the overall cookie not very sweet. When made with chocolate chips, the cookies taste sweet with a lovely chocolate flavor (the chips do have some cane sugar in them).

    Recipe #419628

    These Gluten Free peanut butter cookies are very soft and tasty. They are also a Whole Grain. My kids love these cookies and so do my co-workers they do not know they are gluten free.

    Recipe #356856

    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

    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

    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

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

    Recipe #444067

    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

    Inspired by this recipe http://glutenfreegoddess.blogspot.com/2011/06/maple-sweetened-almond-zucchini-mini.html I followed almost to a tee but added more cinnamon, as we love cinnamon!

    Recipe #464149

    Recipe #210473

    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

    Modified from the recipe by Ruth Grube, these are some tasty muffins! My daughter is allergic to dairy, soy and gluten and these are a great treat for her. I like this combination of flours because rice flour tends to dry out baked goods while quinoa flour makes them more moist... keep this in mind if you plan to substitute other flours! If you can't find quinoa flour, you can make some by grinding whole quinoa seeds in a food processor or coffee grinder, just make sure to clean the grinder first. These could easily be made vegan by replacing the eggs and using vegan sugar!

    Recipe #439174

    No flour yummy cupcakes.

    Recipe #472712

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

    Recipe #296352

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