AMARANTH: A staple of the Incas and the Aztecs, this pseudo-grain has been grown for thousands of years. The kernels are tiny—about 4,000 per teaspoon—but their nutritional impact is big. Amaranth contains more protein, iron, potassium, phosphorous and magnesium than other grains and is a great source of the amino acid lysine. People who are allergic to gluten can eat amaranth with no trouble.
Amaranth has a pleasant, nut-like flavor and toasting them before grinding them adds to their flavor. The seeds may be used in bread recipes to add texture and flavor, or can be popped like corn. The seeds can be ground into flour, but, it has no gluten for baking purposes, so you will have to mix it with other flours.
The ratio would be 1:3 (¼ amaranth, ¾ wheat = 1 cup)