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Substitues for wheat flour and challenges in baking using substitutes

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

Are there other flours I can use for baking, as substitutes for wheat flour?

I found few a references here: Top 10... alternatives to wheat.

What kinds of problems can come up when using substitutes for wheat? In terms of taste, texture and aroma, will there be a greater compromise? Will I have to change baking temperatures? Is it more difficult to make dough than with other flours?