I personally like to use a blend of quinoa
flour, almond
flour, and
coconut flour to get a lower starch content and higher protein and fiber content in my baked goods (plus to make sure the recipe is gluten - free)-- this combo of 3
flours is
AMAZING in
banana bread, zucchini
bread, or carrot cake
bread or muffins, but will work with anything if you use your creativity in baking.