In trying to make things healthy as well as having different allergies (egg, dairy, tapioca), I've experimented with different substitutions in recipes over the years and also used many different types of flours. I enjoy experimenting with recipes and seeing how I can change them. Sometimes it works! Sometimes it's a total flop! Whatevs...I move on and try something new! I'm always up for a challenge, too, when it comes to baking.
I've come to use a few different flours over the years and only rarely do I a use run-of-the-mill (HAHA!) whole wheat flour. My staples? Spelt (used for muffins & cakes) and oat flour (used mainly for cookies). I've also various gluten-free options such as brown rice, buckwheat, quinoa and sorghum flour
Egg-free baking is surprisingly easy!