Gluten Free holiday Baking

If you remember the pudding cake recipe from last year. I was a little perplexed about how to deal with the wheat germ. So I rifled through all the GF stuff Mom sent me, and found a box of quinoa flakes. Those got toasted in the oven until they were faintly golden brown.

1 c. unbleached Gluten Free AP flour (I used KA, as that was the box that was open)
3/4 c. toasted quinoa flakes
3/4 c. vanilla sugar
1/2 tsp xanthan gum
2 tsp baking powder
1/2 tsp kosher salt
2 Tbsp unsalted butter, melted
2/3 c. milk
1 tsp vanilla extract
1 c. light brown sugar
1/2 c. natural cocoa
1/2 tsp cinnamon (or up to a full tsp if the grocery store variety - mine is pretty potent)
"knife tip" of cayenne pepper - just a pinch, but use a utensil!
2 c. hot water.

Mix flour, quinoa flakes, xanthan gum, sugar, baking powder and salt in a medium bowl. Stir in milk, butter, and vanilla extract. Pour this batter into a 9" square pan. In another bowl, combine brown sugar, cocoa, cinnamon, and cayenne. Mix lightly, then pour evenly over batter. Pour hot water over the top, and bake at 350 deg F for 45 minutes. Serve warm with whipped cream or ice cream.