amaranth flour [am–uh-ranth flouuhr, flou-er] noun
An ancient grain ground into flour that can be used in baking, particularly where its gluten-free and high-protein profile is desirable. It is especially high in lysine, which is lacking in many grains.
Try substituting 25% of the all-purpose flour called for in a recipe with amaranth flour, as a higher percentage of amaranth will throw off the texture. Amaranth flour is readily available through Bob’s Red Mill.