11 of 13 I have checked with multiple users and people for Grammar and clarity of this question. I am not new to SE. So keep my question as it is.

Substitues for wheat flour and challenges in baking using substitutes

My locations of living are interchangeably Asia, Europe and Australia.

What are the other natural flours that we can use for baking, as a substitute for wheat flour?

Found few references here:Top 10... alternatives to wheat.

What challenges have any of you (experienced/novice bakers) faced in the process of using substitutes? In terms of taste, textures and aroma, will there be a grater compromise? Are the baking temperatures and making dough getting difficult with substitutes flour?