You make an excellent point, Grace! I wouldn't assume that the substitutions didn't go well, since the guide says that amaranth flour performed best in "pancakes and quick breads." Since amaranth is a gluten-free flour I would begin with a smaller amount (25-50%) when substituting it into recipes you're uncertain about, and see how you enjoy the results. Barley flour, also says it performed best in pancakes and quick breads, so I would starter with 25% if you'd like to try substituting it in a scone or bread recipe. 

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