I'm a Type 2 diabetic who loves bread and pasta, so I'm exploring ways of making my favorite foods more "blood sugar friendly", hoping that I can re-integrate them into my diet in a healthy way.  Compared to all-purpose flour, quinoa flour has higher amounts of dietary fiber and protein and lower amount of carbs, making it a great candidate, nutritionally, but I also know that it (like many other "ancient grains") doesn't have the gluten that gives all-purpose flour so many of its useful characteristics.  Unfortunately, given the popularity of "gluten-free", the vast majority of search results that I get for "quinoa flour" and "gluten" end up taking me to recipes/articles for gluten-free cooking/baking, which is really the opposite of what I am looking for.  So does anyone have any tips on or experience with making quinoa flour into a more suitable standalone replacement for all-purpose flour?  Add gluten for structure/airiness?  More liquid to avoid dryness?  Anything else? 
If the recipe calls for 400°F, the difference is just rounding error and the normal process of checking when it should be nearly done (say at 3/4 of the stated cooking time, or just before the minimum if a range) will be adequate.  If the recipe calls for up to about 425°F (220°C) it will take a little longer. Be sure not to open the oven door too soon (i.e. not before the stated time).  If the recipe calls for much hotter than that, the chances are that even with extending the cooking time you'll get a slightly different effect, such as less browning on top or a less crisp base and you may need to experiment. 