Check out the health food section for out of the ordinary whole grains such as quinoa, amaranth, millet, and bulgur.
Indian annuals of the Amaranth family, generally too tender for the open air, though effective in bold groups.
Quite frankly, millet and amaranth can't hold a candle to the chewy almost gel-like texture of cooked oats.
Brown rice flour has a nutty taste, whereas amaranth flour has more of a grassy, pepper-like taste.
Examples of pseudograins include quinoa, buckwheat, wild rice and amaranth.
Bob's Red Mill crust relies on almond meal, amaranth, and arrowroot flours.
You can also do the same with their Amaranth Maple Cornbread recipe.
Look for amaranth, teff, buckwheat or even hemp flour.
Amaranth, teff, and sorghum are good choices.
At the lower elevations rice, maize and millets are common, wheat and barley at a somewhat higher level, and buckwheat and amaranth usually on the poorer lands, or those recently reclaimed from forest.