use of tangzhong with other flour types

From what I've read about why the tangzhong method works, it would appear that any flour that has starch or a starch-like component should theoretically work. What the tangzhong does is trap water in the dough even after it bakes, which is why the bread stays softer longer. I don't think, though, that it would be a 1:1 swap out. You may have to experiment with the alternative flour to get the ratio correct.