Amaranth flour is gluten free & rich in protein. It is also high in dietary fibre & iron which makes it an excellent choice in gluten free baking. Just like quinoa flour, amaranth flour should not be used alone as it can give a stodgy, heavy feel to baked goods.
Barley flour can be used to replace part of the wheat flour in a recipe for a slightly nutty flavour and texture. Unlike many non-wheat flours, it contains more gluten, has more than 4 times the fibre of all-purpose flour & has slightly more fibre than whole wheat flour.
Brown Teff flour has the same properties as white Teff flour but with a more earthy flavour. Teff flour is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements the exotic spices found in the regional food.
Millet flour is light in texture & has a slightly sweet & nutty taste. Millet resembles wheat, both in appearance & texture, but is entirely gluten free. This makes it popular with people who are avoiding gluten for medical & other reasons.