We checked in with Charlotte herself to get a definitive answer on this one, and this is what she had to say, "Great question! We were as surprised as you are to discover that we could substitute 100% of some ancient grain flours into some of our recipes. In the case of the quinoa flour in banana bread, we think that the flour absorbed moisture (from the eggs, sugar, honey, and bananas) is such a way so as to help it maintain structure through the baking process. This will depend on each flour and each recipe, and may even depend how the flour is milled – our quinoa flour is ground quite fine, but others may be coarser and therefore not absorb liquid in the same way. Our guide is a great resource for all our recommendations on which flours work well in which recipes." If you have any further questions, we'd be happy to talk them over with you on the Baker's Hotline (855-371-BAKE(2253)). Hope that helps! Kye@KAF

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