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.
Brown rice flour has a nutty taste, whereas amaranth flour has more of a grassy, pepper-like taste.
Check out the health food section for out of the ordinary whole grains such as quinoa, amaranth, millet, and bulgur.
Examples of pseudograins include quinoa, buckwheat, wild rice and amaranth.
Filled with organic amaranth - gently cooling and with acupressure effect.
Look for amaranth, teff, buckwheat or even hemp flour.
Quite frankly, millet and amaranth can't hold a candle to the chewy almost gel-like texture of cooked oats.
The essential amino acid lysine which otherwise occurs very rarely in plants is the reason for the abundance of protein in amaranth.
You can also do the same with their Amaranth Maple Cornbread recipe.