Cooking quinoa is easy, but there is an important step you must follow, or you risk developing a sensitivity or allergy to quinoa.

Quinoa is a very nutritious grain, and an ideal food as part of a gluten-free diet.  It is very popular with celiacs and those with a gluten allergy.

Crushed nuts make an excellent base for a gluten-free pie crust - one of my favorites! It is amazing how you can manage your wheat allergy by avoiding all types of flour, although you should certainly check out the gluten-free Quinoa recipes as well.

If you have a gluten allergy, this recipe is great for eating pie and maintaining a gluten-free diet.

This recipe is about right for a 10' pie plate.

This is a very fast and easy gluten-free pie filling. It takes almost no time and is very tasty.

If you use frozen blue berries, you will find this to be pretty inexpensive. It will taste much better though with fresh blue berries.

Ingredients

• 2 Cups Blue berries

• 2 Tbs Maple syrup

Directions

1. Make one of the gluten-free pie crusts.
2. Add the blue berries to the shell.

This section contains a variety of pie fillings, all suitable for dessert.

There are flavours for all tastes, and fruit for all seasons.

Often, you can use frozen fruit instead of fresh, which pretty good results, but fresh fruit is always better.

I don't recommend canned fruit. The taste is generally not as good, there is almost always too much liquid and generally too much sugar. Still, if none of that bothers you, you could use canned ingredients. Occasionally I might point out where I've used canned ingredients with success, but you will find this to be rare.

Pies make such excellent desserts that they deserve a whole section on their own.

They are versatile. Come to think of it, there can be savoury pies for the main course, but that will go in a separate section if ever such a section appears on this website.

Making a yeast-free pie is easy. Pies don't need to have milk either.

The challenge is in making a gluten-free pie. Typical pie crusts use wheat. With the unique characteristics of wheat gluten, it is hard to replace the crust with a wheat-free version that has the same characteristics.

This recipe is the first in a series of gluten-free, wheat-free pie crusts for a gluten-free diet.

I call it Gluten-free Pie Crust with Quinoa #1. it is not the first Quinoa-based wheat-free crust I have made, but the first successful one.

Making a pie crust without wheat is difficult, but I am finding, possible.

This gluten-free crust is for a nine-inch pie plate.

Makes about 2 1/4 cups

Ingredients

• 1/2 cup cooked brown rice (or cooked white rice)
• 1/2 cup chopped walnuts
• 1 small onion, chopped
• 1/2 cup celery chopped
• 2 large cloves garlic finely chopped
• 1/2 cup coconut milk

Instructions

• Cook rice with a little salt
• Combine in a large bow
• Pack into bird cavity
• Bake immediately

See also: Be sure to check out these notes about stuffing a bird.

Makes about 4 1/4 cups

Makes about 2 1/2 cups

Ingredients

• 1 cup green seedless grapes
• 1 cup cooked rice
• 1/2 cup celery, chopped
• 1 small onion, chopped
• 1 large clove garlic, finely chopped
• 1/4 teaspoon sea salt

Instructions

• Cook rice with a little salt
• Stir together ingredients
• Stuff bird with mixture
• Bake immediately

See also: Be sure to check out these notes about stuffing a bird.

Notes about stuffing birds

• Do not stuff the bird and leave it for roasting later. That can develop bacteria which will not be destroyed with roasting.
• Allow about one cup of stuffing for each pound of ready-to-cook poultry or game birds.
• Stuffing can be prepared ahead of time and refrigerated until needed.