I'm a Type 2 diabetic who loves bread and pasta, so I'm exploring ways of making my favorite foods more "blood sugar friendly", hoping that I can re-integrate them into my diet in a healthy way.
Compared to all-purpose flour, quinoa flour has higher amounts of dietary fiber and protein and lower amount of carbs, making it a great candidate, nutritionally, but I also know that it (like many other "ancient grains") doesn't have the gluten that gives all-purpose flour so many of its useful characteristics.
Unfortunately, given the popularity of "gluten-free", the vast majority of search results that I get for "quinoa flour" and "gluten" end up taking me to recipes/articles for gluten-free cooking/baking, which is really the opposite of what I am looking for.
So does anyone have any tips on or experience with making quinoa flour into a more suitable standalone replacement for all-purpose flour? Add gluten for structure/airiness? More liquid to avoid dryness? Anything else?