The aim of this work was the evaluation of the possibility of preparing gluten-free food (T.A.C.C.) with regional raw materials from southern Patagonia Argentina. It was decided to make cereal bars under the form of rectangle-shaped molded dough composed of cereals of different types and other binder ingredients. In this test, the bars were made with black seeds of wild quinoa (Chenopodium petiolare kunth) that are born naturally in low areas, in Gobernador Gregores, Santa Cruz, Argentina (48 ° 78 'S - 70 ° 23' W). It is a variety of small grain, bitter taste and high content of phenolic compounds. It was also used in the formulation of white quinoa bars (Chenopodium album). Quinoa provides 16 to 25 g of proteins of high biological value and 3% of lipids, highlighting the presence of omega 6 and omega 3 acids. For the preparation of the bars in a beaker, the sugar and honey were mixed and heated to a boil. Then the beaker was removed from the fire and the fatty matter (soybean oil) and ground quinoa were added in fine granulometry, gentle agitation was always maintained. This still hot mixture was molded and allowed to cool to room temperature. The determinations in the bars were: proteins 7.4%, carbohydrates 60.8%, lipids 6.8% humidity 25%. Each 100g quinoa bar provides 368.1 calories. It was possible to develop a product potentially suitable for coeliacs, rich in nutrients, using natural raw material from the Gobernador Gregores area, Santa Cruz, Argentina.