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Quinoa Flakes


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17 replies to this topic

#1 angel_jd1

 
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Posted 01 March 2005 - 06:12 AM

Has anyone tried using quinoa flakes in place of oatmeal in recipes? I thought they might be a good replacement in things such as oatmeal cookies and meatloaf or meatballs. They look more brittle than oatmeal however, so not sure how it will/would work. I'm going to do some experimenting but let me know if you have tried it. I would love to hear experiences.

Thanks!!

-Jessica :D
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Jessica
Gluten Free since 12-31-2002!!
Kansas

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#2 angel_jd1

 
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Posted 01 March 2005 - 04:22 PM

I attempted some cookies today with the quinoa flakes. They
are pretty tasty. They have a good texture and flavor. I added the
flakes last because they seem to be so fragile. They pretty much
stayed "in tact" though. I'm sure I'll make them again. They were
good.

Next experiment is some meatballs or meatloaf. HUmmmmmmmmm

-Jessica
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Jessica
Gluten Free since 12-31-2002!!
Kansas

#3 mrsfish_94

 
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Posted 01 March 2005 - 05:50 PM

Let me know if they do well for meatloaf. I only make my meatloaf with oats so, I haven't been making it. But if they work well in a meatloaf, I will try them. Thanks for telling us about the cookies! My daughter loves Oatmeal cookies. And of course can't have them now. Sounds great!!! What kind of recipe did you use? Was it just rice flour?


mrsfish
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Mrsfish_94
4 yr. old Daughter with peanut, dairy allergy & Dermatitis Herpetiformis (not formally diagnosed)
1 yr old Son with egg allergy

#4 angel_jd1

 
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Posted 01 March 2005 - 06:06 PM

I just used the recipe on the back of the tollhouse chocolate chip bag and added 1/2 cup of the quinoa flakes to the recipe.

As far as flour goes. I had a little of the Bob's Red Mill All purpose left in a bag and a little rice flour left in a bag so it ended up about 1/2 and 1/2 of those two flours.

They are good, not exactly like oatmeal, but I liked the texture and taste.

-Jessica :rolleyes:
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Jessica
Gluten Free since 12-31-2002!!
Kansas

#5 debjocc

 
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Posted 04 March 2005 - 10:50 AM

Jessica,
I was in the mood for oatmeal cookies as well and I found a recipe in Bette Hagmans Desert cookbook that called for soy flakes. Haven't been able to find any soy flakes, was wondering if they are still made? Maybe I will try substituting the Quinoa flakes instead, if I can find them. I live in a smaller town and we only have a Sun Harvest here, but I don't think I have seen any Quinoa flakes other than in cereal. Would that be okay to use?

Deb
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#6 angel_jd1

 
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Posted 04 March 2005 - 11:30 AM

I suppose if it is a gluten free cereal you could give it a try. Would also depend on what the other ingreidents of the cereal are, if it has tons of fruit and nuts etc.


-Jessica :rolleyes:
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Jessica
Gluten Free since 12-31-2002!!
Kansas

#7 dkmb

 
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Posted 02 April 2005 - 04:16 PM

I too have used quiona flakes for baking and breakfast hot cereal and have enjoyed using them both ways. I was looking for a more substantial flake for "oatmeal cookies". I have a new cookbook from the library "The Best Gluten-Free Family Cookbook" by the same women who wrote "125 Best Gluten-Free Recipes". In it they list buckwheat flakes (oatmeal style) for some recipes and it sounds like just what I am looking for. The only place I have found them is Glutino and am thinking of ordering a box. Has anyone used these flakes which are 100 percent buckwheat? They are not the same as the Maple Buckwheat Flakes by Arrowhead Mills.
DK
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#8 CateK

 
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Posted 11 April 2005 - 03:57 PM

Where can you find quiona flakes? I have had no luck locating them but see them popping up in recipes.

By the way, I used unsweetened puffed millet cereal in our meatloaf the other night since the kids won't eat it for breakfast cereal and the meatloaf came out great! I am planning on using some more of the puffed millet in place of rice crispies to make Rice Crispies Treats.
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#9 tarnalberry

 
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Posted 11 April 2005 - 05:11 PM

I get the stuff put out by Ancient Harvest (you can google them and order off of their website, I suppose) at my local health food stores (Wild Oats and Mother's Market).
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Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
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Bellevue, WA

#10 burdee

 
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Posted 11 April 2005 - 06:35 PM

I just this afternoon baked a batch of quinoa chocolate chip cookies from the Karen Robertson "Cooking Gluten Free" Cookbook. Those cookies are so close to regular oatmeal chocolate chip cookies that I have to hide them from my nonceliac husband if I want any. If anyone who does not have that cookbook needs the recipe, lemmeno ... and I'll print it here with dairy free, soy free substitutions as well. ;)
BURDEE
PS I can buy the Ancient Harvest Quinoa Flakes at my local Fred Meyer (Kroeger), Whole Foods and PCC (a NW local chain).
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Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.


#11 Chrissy in England

 
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Posted 12 April 2005 - 12:04 AM

Burdee,

Please print the recipe. I have British celiac cookbooks with an American kitchen (hard to measure things!) The cookbooks don't have those wonderful staples like cookies! Can I use millet flakes instead of quinoaq? Shopping is limited here. Thanks a bunch!
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#12 burdee

 
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Posted 12 April 2005 - 08:51 AM

Hi Chrissy and MrsFish (who requested this recipe):
Here's the recipe for Almond Quinoa Cookies, slightly abridged from Karen Robertson's "Cooking Gluten Free" Cookbook with dairy/soy/egg free substitutes:

ALMOND QUINOA (CHOCOLATE CHIP) COOKIES (Makes 5 Dozen Plus)

Preheat oven to 375 degrees (F). In a large bowl cream together:

1 cup unsalted butter (or palm oil shortening for DF)
1 cup granulated sugar (could substitute brown for part or all)
1 cup brown sugar (could substitute part or all with "Splenda")

Add mixing well:
2 eggs plus one egg white (or 3 eggs plus bit more quinoa) or egg substitute
l teaspoon vanilla extract or almond extract (for more almond flavor)

In separate medium mixing bowl combine:
2 cups gluten free flour mix (I used Bob's Red Mill blend)
3/4 teaspoon xanthan gum
2 cups quinoa flakes (Can substitute part almond flour for less chewy cooky.)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

Slowly add flour mixture to creamed shortening mix. Combine well and add:
1 cup chopped almonds
1-1/2 cup (12 ounces) chocolate chips (I used Ener-G Foods DF/SF version, but you could also substitute raisins for oatmeal/raisin like cookies.)

Drop by rounded teaspoons on cooky sheet lined with parchment paper. (I refrigerated dough to slice and roll into balls.) Bake 8-10 minutes. Cool on racks.

ENJOY! :D
BURDEE
PS Chrissy: I suppose you could substitute millet flakes for quinoa. I make lots of creative substitutes with this recipe and it still turns out great!
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Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.


#13 mrsfish_94

 
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Posted 12 April 2005 - 01:41 PM

Cool...Thanks for the recipe!!!!
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4 yr. old Daughter with peanut, dairy allergy & Dermatitis Herpetiformis (not formally diagnosed)
1 yr old Son with egg allergy

#14 skbird

 
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Posted 12 April 2005 - 02:28 PM

This recipe is on the Ancient Harvest (www.quinoa.net) Quinoa Flakes box. I thought it was very good, peanut buttery...

Crispy Quinoa Cookies

1/2 cup Honey, 1/3 cup Brown Sugar, 1/2 cup Vegetable Spread, 1/2 cup Peanut Butter, 1/2 tsp. Vanilla, 1 cup Quinoa Flour, 3/4 cup Quinoa Flakes, 1 tsp baking soda, 1/4 tsp salt (optional), 1/2 cup nuts (optional).

Heat oven to 350 degrees. Beat honey, brown sugar, vegetable spread, peanut butter and vanilla in medium bowl until creamy. Combine Quinoa Flour, Quinoa Flakes, baking soda and salt in a small bowl. Add to mixture and beat until well blended. If desired add nuts. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Yields about 3 dozen small cookies.

Stephanie
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Gluten-free since 10/04
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#15 burdee

 
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Posted 12 April 2005 - 03:29 PM

Thanks, Stephanie! With my 5 pound tub of Adams no stir peanut butter, box of quinoa flakes and other ingredients on hand, I'll have to try that recipe. YUMMY! :D
BURDEE
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Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.





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