Yes, kaniwa is gluten-free.
Kaniwa (pronounced kah-nyee-wah), also spelled cañihua and kañiwa, is a small, dark red seed found in the Andes mountains. It is closely related to quinoa, which is why they have similar names, but kaniwa has a nutty flavor that is a bit sweeter than quinoa. It’s also crunchier than quinoa because it doesn’t fluff up after being cooked.
Cook kaniwa by toasting it or boiling it and use it in stir-fry, salad, porridge, or as a substitute for rice. You can also grind it up for flour mixes to make noodles, breads and pastries.
Kaniwa is an excellent addition to the gluten-free diet because it is high in protein, fiber, vitamins and essential amino acids. If you do buy kaniwa, try to buy products labeled gluten-free.