Ever since I bought a bag of amaranth flour at the Indian store (labled as rajgira or rajgara flour, by the way), I've been eager use it. The nutritional profile of amaranth is impressive (http://www.nutritiondata.com/facts/cereal-grains-and-pasta/10640/2), and it has a high protein content, with amino acids that complement those found in most grains. However, there aren't a ton of amaranth flour recipes out there, so I was a little nervous about what to do with it. Here's a bread that we call RASP, for rice/amaranth/sorghum/potato. It has a nice crispy crust and light whole-grain flavor. Enjoy!
Oh, and if you want to find more amaranth recipes, try searching for rajgara/rajgira flour recipes. You'll find a lot more! As with other flours, amaranth is available for a great price at Indian grocery stores.
Combine:
3/4 cup potato starch flour
3/4 cup amaranth flour
1/2 cup brown rice flour
1/2 cup sorghum flour
2 tsp xanthan gum
1 tsp salt
Meanwhile, combine 1 Tbsp yeast with a bit over 1 cup warm water + 2 1/2 Tbsp sugar (we use the tan crystals from Trader Joe's); let sit until poofy
Mix 3 Tbsp ground flaxseed + 7 Tbsp water; let sit for a few minutes
Combine the dry mix, proofed yeast, and flaxseed mixture with:
1 tsp vinegar
3 Tbsp canola oil
Mix well, and let rise about 20-30 minutes in a warm spot (eg, your microwave after boiling water in it for a while; keep the bowl of water in there to keep things warm.) Bake at 375 for about 40 minutes. We baked this in 4 mini-loaf pans, to get lots of the crispy crust.
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