I'm not sure about the ratios of what kinds to make a good blend, but we also use quinoa flours for somethings. It is tricky, because it is a bit of a strong flavour, but I have used it in a chocolate cupcake recipe and it works wonderfully as the chocolate helps mute the flavour. DH also used it to make quinoa flour tortillas which where awesome for mini pizzas. I think a lot if trial and error really, we have been playing around with gluten free stuff and it is tough. We have a brand here called Bob's Red Mill which makes a really good gluten free flour mix, but I'm not sure about the sals part.