AMARANTH
Amaranth is an herbaceous plant native to the Americas. It was farmed extensively in Mexico before the Spanish conquest. The seeds are rich in nutrients with a distinctive, slightly spicy flavor. Amaranth can be used whole, cooked or soaked, in health breads and is also available as a flour. Amaranth has no gluten-forming proteins; it could conceivably be used alone only in waffles, pancakes, or perhaps cookies. Any instance when some gluten formation is needed for structure, however, as in breads and cakes, it should be used in combination with wheat flour.