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?