Amarantha. 

Bob's Red Mill Whole Grain Amaranth Flour has a mild but distinct, slightly sweet, nutty, earthy, malt-like flavor. It enhances the flavor of baked goods, and it’s very easy to use. Simply substitute it for 25% of your recipe’s wheat flour! 

Amaranth seeds get their name from the Greek word for “immortal,” because the amaranth plant is indestructible! Spanish conquistadores banned the Aztecs from cultivating amaranth grain, but it survived until interest was revived in the 1970s because of their nutritional benefits. These ancient grains contain iron, essential amino acids and dietary fiber. Amaranth oil is also used in skin products due to its humectant properties. 

Like many gluten free flours, amaranth flour works well as part of a blend, especially in bread dough.