Spelt Flour or Amaranth Flour

Amaranth is a gluten-free pseudo-grain that dates back thousands of years. It has all nine necessary amino acids and is high in fibre, vitamins, and minerals. Though not officially a grain, amaranth flour may be used in place of wheat flour in many recipes. Amaranth flour, like other whole grains, is rich and filling. It works well for pancakes and fast bread. A 50/50 blend of amaranth and a lighter flour might give the ideal fluffier, less dense texture. Because amaranth flour lacks a leavening agent, you will need to add one.

Spelt is an ancient whole grain that has a comparable nutritional profile to wheat. It comes in both refined and whole-grain varieties. You may use spelt in place of self-rising flour, but you'll need to add a leavening agent. Because spelt absorbs more water than wheat, you may want to use slightly less liquid than your original recipe asks for. Spelt, like wheat, contains gluten and is therefore inappropriate for gluten-free diets.