ISO guidelines for using wheat flour substitutes

Thanks, all. I'm happy to have this list of recipes using chickpea flour and also your thoughts about substituting it for wheat flour. This is such a great community!

Some Indian dishes use chickpea flour:
https://food52.com/recipes/31062-punjabi-buttermilk-stew-with-spinach-dumplings
https://food52.com/recipes/66894-kadhi-pakora-indian-chickpea-soup-with-sweet-potato-fritter-dumplings
https://food52.com/recipes/41414-vegetable-pakora

It's actually why I bought the chickpea flour, Nancy, to make socca. Three moves later, I finally made it. Liked it well enough, but it's a HUGE bag of flour (which I keep in the freezer) and I'm happy to have some other ideas for it.

One general rule I've learned is to replace the wheat flour in a recipe with up to a maximum 1/4 (volume or weight) of an alternate flour. This allows most recipes to still behave as intended (gluten, structure, spread or not) and yet use up some other flour or add some different nutrients/flavor.
For chickpea flour specifically, there's a crackers recipe here:
https://food52.com/recipes/28121-za-atar-spiced-chickpea-crackers-with-maldon-sea-salt
Also, it can be used to make wonderful pancakes, whether French/Italian (called: socca) or Indian (called: besan or pudla). Here are 2 examples, but there are many more available.
http://www.thekitchn.com/how-to-make-socca-a-naturally-gluten-free-chickpea-flatbread-cooking-lessons-from-the-kitchn-169513
http://maunikagowardhan.co.uk/cook-in-a-curry/rajasthani-besan-ka-chilla-spiced-indian-pancakes-with-turmeric-chilli-and-fresh-coriander/

We've had quite a few different posts on alternative flours that you might want to check out: https://food52.com/blog/search?q=alternative+flours