I am substituting flour for either coconut flour or almond flour. Sometimes even flaxseed. All are high fibre and low carb but more importantly not wheat.
All of these alternatives do not mix like wheat flour. They take skill and crazy additives for them to resemble recipes made with normal flour.
I read a recipe tonight to make coconut pancakes. The picture looked so tempting but the reality resembled a crumbled pile of parp.
However, after adding a spoonful of cancer laden granulated sweetners (I await your barrage of snooty messages about how I will die in the next ten minutes for deigning to commit such a crime of sugarless proportions), I mixed it into the crumble and discovered I had made coconutty macaroons.