I have some similar questions and thought I'd post them here instead of making a new thread.
[these are all babycakes related q's]
some recipes call for a small amount of garbanzo/fava flour. is it possible to replace it with straight garbanzo flour, soy flour, or a combination thereof? I would just use garbanzo as I have never found fava here, but I you could choose another protein like sorghum, quinoa, millet or soy.
arrowroot. can it be subbed with tapioca or cornstarch? Yep, I use arrowroot and tapioca in place of each other.
recipes using rice flour say either white or brown. I have a big bag of brown rice flour that I haven't used, but I assumed it would taste too healthy for cookies and donuts. should I buy some white rice flour or just use the brown? I only ever use brown and I don't have any issues with it :)
My replies to each q are in bold ;)