Does anyone have experience using quinoa flour for any type of baking? My son has several food allergies and this flour sounds great!

Here's what I've found on it..."Quinoa has an almost ideal balance of amino acids plus vitamins and minerals. It is probably the least allergenic of grains." "The super grain of the Future." "It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans." See why I want to learn more?

We've had the pasta, which is good. But I would like to bake with it. I have found several recipes, but wanted to know if anyone has used this first-hand.

Thanks!