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Gluten Free Grains: Quinoa

Quinoa, nicknamed “the mother of all grain” for its high nutritional value, is actually a pseudo grain belonging to the Goosefoot family

Read more about Quinoa on my Squidoo Lens:  Gluten Free Grains!

Quinoa Salsa Salad

3 tablespoons gluten free salsa
1 tablespoon extra-virgin olive oil
2 teaspoons cider vinegar
2 tablespoons chili powder
Salt and freshly ground pepper

SaladGluten Free Grains -- quinoa
1 cup cooked quinoa
1 cup cooked wild rice
½ cup rinsed and drained canned black beans
½ cup rinsed and drained canned red kidney beans
½ cup corn kernels
½ cup chopped celery
½ cup chopped red bell pepper
¼ cup chopped red onion
2 Tablespoons snipped fresh cilantro

1.    Prepare the dressing:  In a small bowl, whisk together salsa oil, vinegar, chili powder and salt and pepper to taste.  Set aside for at least 1 hour.  Store in a covered jar in the refrigerator for up to 3 weeks.

2.    Prepare the salad:  In a large bowl, combine quinoa, wild rice, black beans, kidney beans, corn, celery, red pepper, red onion and cilantro.

3.    Pour dressing over salad and toss well to coat.  Cover and refrigerate for at least 4 hours or overnight to allow flavors to develop and blend.

Recipe Source: Complete Gluten-Free Cookbook: 150 Gluten-Free, Lactose-Free Recipes, Many with Egg-Free Variations

Resources: Amazing Grains: Creating Vegetarian Main Dishes with Whole Grains




Gluten Free Grain: Millet

Millet is an ancient staple of Egypt, North Africa and India and was important in those areas as wheat is in the US today.

Read more about Millet on my Squidoo Lens:  Gluten Free Grains!

My favorite way to eat millet is to cook it in three parts water for about twenty minutes, add raisins and coconut milk and eat it as a cereal. I have also seen puffed millet (similar to Kix cereal) which also makes a great tasting breakfast meal. Simply, but good!

Millet-Miso Vegetable Stew

Gluten Free Grains -- Millet

Millet is often used in place of cous-cous in gluten free diets. This recipe is a good example of the versatility of gluten free millet.


  • 2 teaspoons toasted sesame oil
  • 1/2 cup coarsely cut onions and/or leeks
  • 1 cup coarsely cut carrot
  • 1/2 cup coarsely cut parsnip
  • 1/2 cup coarsely cut celery
  • 1/4 cup coarsely cut sweet red pepper
  • 6 cups kombu or vegetable stock
  • 1/2 cup millet (preferable dry roasted)
  • 1/2 teaspoon sea salt
  • 2 tablespoons gluten free miso
  • 2 tablespoons tamari or gluten free soy sauce
  • 2 tablespoons wine (optional)


Heat oil in soup pot over medium high heat. Saute vegetables. Add stock and bring to a slow boil.

Add millet and sea salt, simmer for about 30 minutes. Season with miso, soy sauce and wine before serving.


Recipe taken from Amazing Grains: Creating Vegetarian Main Dishes with Whole Grains


Complete Gluten-Free Cookbook: 150 Gluten-Free, Lactose-Free Recipes, Many with Egg-Free Variations

Check out Millet products here:


Gluten Free Seed: Hemp Seeds

Hemp has been used for centuries for fiber, but today the seeds are a source of food for people and animals.  It is grow in numerous countries around the world including Spain, China, Japan, Korea, HempEngland, France, Africa, North Africa, Egypt and Ireland.  Currently, China is the largest producer.  Unfortunately, the US considers hemp an illegal drug (plant leaves are used as marijuana), so Hemp Seeds are imported to the states.

Hemp Seeds are high in protein, fats, omega-3 and omega-6 fatty acids, fiber and iron.  The seeds have a very nutty flavor — similar to sunflower seeds.

 Uses for Hemp Seeds:

  • Sprinkled on top of foods such as stir fries, cereal or salads
  • Blended into baked goods for extra crunch
  • Ground into flour and used to make pancakes, muffins, breads, cookies and bars
  • Made into dairy free milk
  • Made into oil
  • Sprouted and added to salads and other dishes

Our featured recipe is Hemp Corn Chips.  If you have a food dehydrator, these corn chips will be considered raw (temps below 108 degrees!)

Raw Hemp Corn Chips

Hemp Corn Chips

6 cups corn (kernals-fresh or frozen)
1 cup hemp seeds
10 cups sunflower seeds (soaked-6 cups before soaking)
2 3/4 cups water
1 1/2 cups flax seeds (ground into a meal)
1 1/2 tablespoons celtic sea salt
1 lime, juice of


1 Puree corn in a food processor until creamy. Place in a mixing bowl.
2 Puree sunflower seeds with water until creamy and add to the mixing bowl. Add remainder of ingredients and mix well.
3 Spread 2 1/ 2 cups of the batter on a 16″ dehydrator tray covered with a Teflex sheet.
4 Cut into desired shapes: triangles, squares, circles, etc.
5 Dehydrate for 24-30 hours at 105 degrees until crispy. Remove the Teflex sheets after about 10 hours.
6 Makes approximately 175 chips.


Hemp SeedsSources:


Complete Gluten-Free Cookbook: 150 Gluten-Free, Lactose-Free Recipes, Many with Egg-Free Variations

Order Hemp Seeds and products here: