Me vs. Quinoa flour

Last week I wrote on the community board at the Foodmill "This Saturday - Quinoa zucchini bread". I had never made it. I said to myself, ahhhh, can't be too hard. Never let you're ego convince you of anything. Whenever I cook at the Foodmill, I cook for at least enough for 50-100 people in two hours and must present it on time at 2:00pm as listed on the white board. Sounds like a crazy reality cooking show right? It was exactly that.
The night before, saturday,  I was reading about quinoa flour...and it was all foreboding.."it's too bitter, DISATER DISH....only use 20%..and so on." All of a sudden, it seemed as if a cloud of pending doom hung right over my head. All of the recipes for breads and muffins replace 20% of the regular all purpose flour with quinoa flour. I couldn't accept that, I wanted a 100% quinoa zucchini bread, wheat free, gluten free and I am going to rule this recipe when its done! Then I stumbled upon a webpage www.cakeandcommerce.com,
This individual web page saved me.  She had a huge write up on quinoa flour, and how to prepare quinoa flour to make it more user friendly. I highly recommend it. She recommends spreading the flour on a parchment covered cookie sheet, and cooking it on 200 degrees for 2 hours to remove that bitterness which is a result of the saponins in quinoa.
So in the kitchen, I am adding all of my ingredients as I usually would to make zucchini bread, but I paused, smelled the flour as if to catch a missing link. Just from smelling the mixed dry ingredients, I decided to add some additional nutmeg to compliment the earthiness. When the time was up, exactly 5 minutes before 2pm I took them out, let them cool. At the soonest chance I chopped into one, it was the taste of success, and I was mighty happy. So it is up to you, if you want to follow the the 20% ratio mixed with all purpose flour, thats on you. If you want a 100% quinoa flour recipe, then I would definetly heat your quinoa flour, just remember to store it in the fridge until ready to use.