I have been trying to create a healthier flour mix that isn't "beany". And this is the one I have come up with and, thus far, my daughter has loved everything I have made with it. Basically I modified the rice flour mixture.
Just a note: the amaranth and buckwheat can be pricier than some of the traditional flours.
1 1/2 C. amaranth
3 C. rice flour (brown or white)
2 C. potato starch
1 C. buckwheat
1/2 C. sorghum
1 C. tapioca starch
You can use it 1:1 for regular flour. Like regular whole-grain flours you might want to add a little extra liquid to your recipe. I live in the desert so I usually have to add about 2 Tbsp to most recipes.