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!
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?