Take coconut flour, for example, it is one flour that tastes so
different than normal flours and the texture is so different that people will notice that one.
Coconut flour is much lower in
carbs than normal flour, plus it's high in fiber, protein and has some good fat to boot.
Some recipes calls for bao flour or Hongkong flour (gives your bao a whiter
colour than normal flour but Hongkong flour is very expensive if you live overseas), while others uses a traditional method which takes 3 days but gives a fluffy outcome.
Some of the gluten is predigested, the phytic acid (which steals nutrients from your body) is neutralized, and it's even more diabetic
friendly than normal flour.
I was hesitant at first because the mix costs
more than normal flour (the mix is a blend of almond flour, coconut flour, arrowroot starch and tapioca flour), yet I'm all for it now with no qualms at all, because it's just what I needed.