5 of 13 I want my original question to be as it is. I don't like moderator jefromi keeps destroying my questions! Look at his edit. Totally changing the question.

Substitues for wheat flour and challenges in baking using substitutes

What are the other natural flours that we can use for baking, as a substitute for wheat flour? Specially for making breads, pastries and cakes!

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 or easier with wheat-flour substitutes?