Gluten‐free flours based products present technological difficulties in their preparation, the texture is very different in comparison to products that contain gluten and their nutritional quality is often deficient due to the use of starches and refined flours, which provide high energy density and low nutritional value. The aim of this research was to assess the effects of addition both whole and malted quinoa flours on the physical, nutritional and sensory characteristics of gluten‐free muffins. Different formulations were assessed: with 100% rice flour and with a 30% replacement for whole or malted quinoa flour. Proximate composition analysis, baking associated weight loss, size, specific volume, crumb structure, texture profile and consumer test sensory analysis were tested on the samples. Quinoa flours produced an increase of between 12% and 18% on protein, 8% to 18% on minerals and 22% to 25% on amino acids, in comparison to samples that contained only rice flour (used as reference). Technological and sensory improvements on the quality of assessed muffins were also associated to quinoa flours addition. 24 hr‐malted quinoa flour added muffins had moisture, height, volume and firmness that were close to the reference ones. On all samples, small cells (0.002 to 0.005 cm2) were predominant on crumb structure and sensory evaluation resulted on similar outcomes for color and texture. However, the formula with 24 hours‐malted quinoa flour had the best scored on taste and smell. Practical Applications Adding whole or malted quinoa flours to formulations of gluten‐free products improves their nutritional and technological characteristics. These new products not only widen food variety for people with celiac disease but also increase the added value of quinoa grains, which motivates its production and industrialization.

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