Flour Mix Lessons, Take 2

I ran out of flours this past week. I made the mistake of substituting over 200g of Quinoa to make up for the lack of other flours. What a mistake!!!! My whole family will not touch whatever I make with that flour mix. The mix gives the baked goods a dry sensation, a grainy texture, and a earthy taste.

I refer to this page a lot, when determining which flours to use.

From experience:

1. Never go over 140g of Quinoa in a flour mix period. It will dry out any recipe and give an earthy aftertaste.
2. 20 g of Millet and Buckwheat is a safe measure for all-purpose mixes.
3. If you can get away with using gluten-free oat flour, recipes turn out best with taste.