I'd like to try some baking with substitutes for wheat flour. I've done some reading and there are plenty of references to alternatives: almond flour, white rice flour, tapioca starch, potato starch or coconut flour are the most common.

Here's my question: Is there any handy substitution guide to help you determine how to adapt wheat flour recipes to a primal (or less SAD) substitute?

I doubt that a cup of wheat flour is equivalent to a cup of white rice flour or a cup of tapioca starch. I'm sure each option has it's own substitution ratio...I was just hoping that someone may have written it down in an easy way that simple folks like me could use!

I know some recipes have been created (and taste tested) with a particular substitution -- but it would be nice to be able to adapt those as well to a different ingredient.

Is there a Rosetta stone out there somewhere??

Thanks!

Jim