If the recipe calls for 1 cup All Purpose Flour, how many cups of Quinoa flour should I use to completely replace All-Purpose flour?
I am doing chapatis with quinoa flour. How can I remove or hide the bitterness of the quinoa? There are several constraints for the solution: no egg, wheat, soy, dairy, corn, rice, meat.
I wanted to substitute Quinoa Flour for bleached in an apple nut-bread recipe - will it work, any adjustments for similar substitutions in general?