Can you use any flour to substitute normal baking for eg chickpea buckwheat rice?

You can't simply substitute any flour for regular all-purpose flour in baking. While chickpea, buckwheat, and rice flours are all gluten-free options, they have different properties than wheat flour and require adjustments to your recipes.

Here's a breakdown:

Chickpea Flour (Besan):

* Properties: High in protein, slightly nutty flavor.

* Baking: Works well in pancakes, flatbreads, and savory dishes.

* Substitutions: Can be used in some cakes and cookies, but will require more liquid and adjustments to leavening agents.

Buckwheat Flour:

* Properties: Nutty flavor, slightly bitter, naturally gluten-free.

* Baking: Excellent for pancakes, soba noodles, and savory dishes.

* Substitutions: Can be used in some cakes and muffins, but will need adjustments to texture and flavor.

Rice Flour:

* Properties: Mild flavor, fine texture.

* Baking: Works well in cakes, cookies, and pastries.

* Substitutions: Can be used in place of wheat flour in some recipes, but may require adding more liquid and binding agents.

Key Considerations for Substituting:

* Gluten: Gluten is what gives wheat flour its elasticity and structure. Gluten-free flours lack this, so you'll need to adjust recipes accordingly.

* Moisture: Different flours absorb moisture differently. You may need to add more liquid to achieve the desired consistency.

* Texture: Some flours are naturally denser or lighter than wheat flour, so you may need to adjust baking times and temperatures.

* Flavor: The flavor profiles of different flours vary. Be prepared for a slight shift in taste when substituting.

Recommendations:

* Start with a recipe specifically designed for the gluten-free flour you're using. This will provide the best chance of success.

* Experiment cautiously: Begin by substituting a small amount of the gluten-free flour and gradually increase the proportion.

* Consider using a gluten-free baking mix: These mixes are formulated to work well in baked goods and can simplify the substitution process.

Remember, successful gluten-free baking takes practice and patience. Don't be discouraged if your first attempts aren't perfect. Keep experimenting and you'll find the right balance of ingredients and techniques.