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Ingredients

• ✓ quinoa flour
• rice flour
• xanthan gum
• basil
• rosemary
• oregano
• salt
• egg
• egg yolk
• water
• olive oil

Instructions

1. 1 Whisk 1 cup rice flour, quinoa flour, xanthan gum, basil, rosemary, oregano, and salt together in a large bowl; make a well in the center.
2. 2 Whisk eggs and egg yolk together in a small bowl; whisk in water and olive oil. Pour into well in flour mixture; mix thoroughly until a dough forms.
3. 3 Transfer dough to a work surface lightly dusted with 2 ½ tablespoons rice flour; knead until smooth and elastic, 8 to 12 minutes. Cover dough; rest, about 10 minutes.
4. 4 Divide dough into 4 equal pieces. Dust work surface with remaining 2 ½ tablespoons rice flour; roll each dough piece into a square shape about 1/16-inch thick. Rest dough, uncovered, for 20 minutes.
5. 5 Loosely roll up each dough square; cut into ¼-inch pieces. Unroll noodles.
6. 6 Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, about 2 minutes.

By kitchenwitch

Ingredients

• ✓ quinoa flour
• buttermilk
• egg
• canola oil
• honey
• buckwheat flour
• baking powder
• baking soda
• salt

Instructions

1. 1 Combine buttermilk, egg, canola oil, and honey together in a large bowl. Mix buckwheat flour, quinoa flour, baking powder, baking soda, and salt together in a bowl until blended. Incorporate flour mixture into the buttermilk mixture; stir until evenly mixed.
2. 2 Heat a lightly oiled griddle over medium heat. Drop batter, 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Peter Gagn

Ingredients

• ✓ quinoa flour
• whole wheat flour
• baking powder
• baking soda
• salt
• banana
• strawberry
• honey
• canola oil
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
2. 2 Sift whole wheat flour, quinoa flour, baking powder, baking soda, and salt into a large bowl.
3. 3 Combine bananas, strawberries, honey, oil, egg, and vanilla extract in a blender; blend until small chunks remain or mixture is completely smooth. Pour over whole wheat flour mixture; mix until batter is combined.
4. 4 Spoon batter into the prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

By Brbara W Franco

Ingredients

• ✓ quinoa flour
• egg
• white sugar
• baking powder
• sorghum flour
• millet flour
• olive oil
• peanut butter
• butter
• cinnamon
• vanilla extract

Instructions

1. 1 Generously butter the inside of a large, microwave-safe cereal bowl. Whisk eggs, sugar, baking powder, quinoa flour, sorghum flour, millet flour, olive oil, peanut butter, butter, cinnamon, and vanilla extract together in the bowl until flour is evenly mixed into the batter.
2. 2 Cook in microwave until cake is cooked through, 1 1/2 to 2 minutes.

By Spacecadet

Ingredients

• ✓ quinoa flour
• brown sugar
• baking soda
• cinnamon
• allspice
• salt
• ginger
• buttermilk
• pumpkin puree
• egg
• vegetable oil
• cooking spray

Instructions

1. 1 Mix quinoa flour, brown sugar, baking soda, cinnamon, allspice, salt, and ginger together in a large bowl.
2. 2 Whisk buttermilk, pumpkin puree, eggs, and oil together in a separate bowl. Pour over quinoa flour mixture; stir just until batter is blended.
3. 3 Preheat a large nonstick skillet over medium heat; spray with cooking spray. Pour 1/4 cup batter into the skillet. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and continue cooking until the center springs back when pressed, 2 to 3 minutes. Repeat with remaining batter.

By capricious