Background and Objectives: Celiac disease is an autoimmune enteropathy induced by gluten - protein found in various cereal grains. The present study was undertaken to develop quinoa flour based gluten free biscuits for its supplementation in celiac children (7 to 9 years). Gluten free biscuits were nutritionally analysed and effect of supplementation was studied by assessing nutritional status of the subjects. Methods: The study was conducted to develop quinoa flour based gluten free biscuits for its supplementation in celiac children (7-9 years). Findings: The nutrition analysis of most acceptable gluten free biscuits with 40 percent quinoa flour had appreciable amount of protein (11.45 g), lysine (3.69 g), tryptophan (0.58 g), methionine (0.96 g), iron (1.77 mg), calcium (49.43 mg), magnesium (70.08 mg), zinc (1.77 mg) and fibre (2.45 g)per 100 g. A significant increase (p