• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
angel_jd1

Quinoa Flakes

Rate this topic

Recommended Posts

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

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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:

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites
Ads by Google:


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:

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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).

Share this post


Link to post
Share on other sites

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).

Share this post


Link to post
Share on other sites


Ads by Google:


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!

Share this post


Link to post
Share on other sites

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!

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

Alot of recipes that I collected for my son last year have buckwheat in place of oat in things like homemade granola, cookies, etc...thats an option too I guess.

Sabrina

Share this post


Link to post
Share on other sites

Burdee -

How did they come out? They were the first gluten-free cookies I made and I thought they were great. I love anything peanut butter. I haven't made them lately but would probably consider putting some chocolate chips in them - love peanut butter-chocolate chip cookies.... Mmmmmmm!

Stephanie

Share this post


Link to post
Share on other sites

Hi Stephanie:

My chocolate chip quinoa flake cookies were TOOOO good. My husband didn't get many. With Chocolate flavored almnod milk, I polished off the whole batch in a couple of weeks. :P The recipe is in Karen Robertson's gluten free cookbook.

BURDEE

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,932
    • Total Posts
      943,579
  • Member Statistics

    • Total Members
      67,230
    • Most Online
      3,093

    Newest Member
    Lydiac
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hi there I have this exact same thing.. however I don’t have celiac that I know of.. I found this when google searching for what the heck is wrong with my face.  I was wondering if you ever found out.. or if it just went away. Thanks
    • I have read the newbie 101 and have been careful about reading labels. I'm the only one that's gluten free in my household, so they could be contaminating me. I was eating gluten for 6 weeks after my blood test because it took that long to get an official diagnosis and my GP told me to still be eating it for the tests to be accurate. It was probably too soon to retest, but the test was accidentally ordered by the lab. I have been having an increase in joint pain over the last couple months and my rheumatologist ordered lab work. The lab saw the celiac panel had been ordered, but didn't see results so they added it on because they thought it still needed done.  My gut issues are starting to get better, but I'm thinking the joint pain might have been from the celiacs because all of the rheumatoid tests came back normal for the first time in twenty years.
    • Hi and Welcome to the Forum.  I am glad that you are here! As with a lot of things in life, try not to compare yourself to other people. You are trying to be the best version of yourself - not Jill, Annie, or Maya.  People make a lot of foolish decisions in the world and it does not mean that you should do it too.  Also, many people are gluten free for a lot of reasons that aren't celiac. One of my best friends has gluten sensitivity but not celiac.  He eats a lot of food that I won't touch due to possible cross contamination which he doesn't worry about too much.  Be true to yourself and keep your self healthy.  It is so hard, but it's better than getting sick! I hate not being able to partake in yummy food at parties, but I have learned what junk food I can eat.  I will make sure to buy some tortilla chips or Fritos for picnics.  I freeze gluten-free cupcakes to eat when we celebrate birthday parties (I can just take one out of the freezer and go).  I make sure to take a dish to share to potlucks.  I ask permission at restaurants and parties to bring my own food - no one has ever said no, and when there is a time to celebrate, I splurge on something I really like.  Fortunately, there are a lot of gluten-free foods that I really like. Do i miss pizza and really good burger? YES! And sometimes, I still feel awkward, but life is so much more than food.
    • If Small was going to get rid of anything in a takeaway meal, it would be the bread with all its dreaded gluten. However, many scientists and nutritionists argue gluten is not a problem for people who do not have celiac disease or who are not "gluten-sensitive". Massey University senior lecturer in food ... View the full article
    • Holy cow! You people are all angels! I have been suffering unbearably with these hot, itchy, and painful bumps on my scalp for a year now. Two doctors had no idea what it was, so I was sent to see a "dermatologist." To my utter shock, he told me I WAS DIRTY! HE TOLD ME TO WASH MY HAIR EVERY DAY with a shampoo called Nizoral, that it would take the itch away. He also prescribed a Vaseline based salve with a steroid in it. Guess what? It did nothing nor did the shampoo, and the more I washed my hair, the worse it gets. It's like torture, and I just can't stop scratching holes into my scalp. Then they scab over, then itch again. I was almost ready to shave my head, until I found this forum. I knew nothing about celiac disease, sensitivity to gluten... I knew nothing. Just so happened that my daughter found a paper talking about celiac during her visit to her GI yesterday. She brought it home for me, and demanded that I read it!  WHAM- a light come on, and I said to her... That IS what I have. I am going to my GP tomorrow to demand that I be tested for ciliac. I am rather terrified, as I am already a type 1 diabetic and have been on insulin for 52 years! I was blaming my diabetes the whole time. I have had a lower left leg amputation, and the last thing I need is to start getting this ungodly rash on my stump!!! Thank you everyone for all of the useful information you have provided in this blog. Maybe I'm not going to die after all! 😉
  • Upcoming Events