Ha ha, any warnings are from my own failures, I'm a chronic substituter not always with the best success. I'm not sure about the alternative flours, I've not had a lot of luck with them and need to experiment more. I don't find direct substitution works for me in baking so I've tended to do part coconut or almond flour but that's no help if someones gluten intolerant. While I like the flavour I find they are very absorbent so need more liquid, for me they usually create a more dense result that doesn't hold together so well so I increase the egg (but these don't use egg). I see White Wings have come out with a gluten free flour that is supposed to bake like normal flour, will definitely be trying that out soon, have you used it?