The Piko Cookbook - a collection of gluten free recipes

The Piko Cookbook is an essential companion for anyone wanting to cook for those with allergies; specifically gluten and wheat allergies. However, we have produced this book to provide information about whole foods that you may want to add to your diet, whether you have an allergy or not. There are plenty of ideas on substitutions and alternatives to spice up your cooking and eating experience.

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Here is an excerpt from the QUINOA entry:
QUINOA: Chenopodium quinoa willdenow
Origin/Nutritional information:
Pronounced "keen-wah". This was the staple food of the Incas. Quinoa is a herb that grows 3 to 6 feet tall and has a bushy head of seeds (a lot like millet in appearance). It has the highest percentage of protein of all the grains (16-20%). Quinoa is also high in calcium, fat, phosphorous, iron, some B complex vitamins, vitamin E and the essential amino acids; cystine, lysine and methionine.
Appearance/Taste:
Quinoa has round, pale yellow seeds. When cooked they are light, fluffy, full of flavour and are about 4 times the size of the original seed. Quinoa can be in the form of the whole seeds, flakes or ground into flour.
Use/Cooking instructions:
Quinoa is a great substitute for couscous and for bulgur wheat in tabouli. The whole seed can also be sprouted. If you toast Quinoa before cooking, the nutty flavour will be enhanced. The flakes are great for muesli, porridge or in baking, as is the flour. You can easily make your own flour by grinding whole seeds in a grain, spice or coffee mill or in a blender. See page 41 for cooking times.
See recipes on pages: 48,63,79,83.