Amaranth atta,( Rajgirah atta ) is something I have not used recently. It is one of the lesser talked about wheat substitutes. A reading of the nutritional values of this flour has made me rethink the value add it can do to baking. Once I had substituted gluten free oats with this atta in one of the recipes. It is an excellent source of high quality plant protein. It has more protein content than wheat. It has more iron, magnesium, and calcium content in comparison to other gluten free grains.It has a high fibre content too. It maybe used in a proportion of up to 25% in a gluten free blend.When used alone the baked goods can be very dense as it absorbs a lot of water.