In February 2019 researchers from Turkey published their study to assess the effect of substituting rice flour and potato starch with different amounts of quinoa flour when making gluten free cakes. Substituting rice flour and potato starch with quinoa flour resulted in an increase in batter density. Overall the volume of the cakes increased but hardness values of the cake crumbs decreased as the amount of quinoa flour used increased. The gluten free cakes which scored the highest for both taste and overall acceptability was when there had been a 50% substitution with quinoa flour.
Bozdogan N et al. Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties. J Food Sci Technol. 2019 Feb;56(2):683-694