Substitutions That Work

In our GAPS and whole foods journey some great substitutions we've found have been:

Substitute for:
Eggs (until well tolerated): flax seed egg , bananas (1 banana = 1 egg), applesauce (1/3 cup applesauce = 1 egg) Thankfully we now use regular eggs and don't have to worry about this one, but this was the hardest substitution to find.  These only work well in baking, not for scrambling =) .
Mashed Potatoes: Cauliflower (cook in bone stock until slightly over cooked, blend in blender with butter and salt and pepper to taste)
Potatoes in soups: peeled and cubed winter squash (butternut is more neutral tasting, acorn is more sweet)
Noodles: Zucchini like in this recipe: http://www.skinnytaste.com/2009/02/zucchini-lasagna.html, spaghetti squash (cook like any other winter squash and naturally shreds into spaghetti-like texture when scooped out);also rice noodles are pretty easy to find (although they're not GAPS legal)
Rice:  Cauliflower How to make it...
Milk: Almond Milk or Coconut Milk
Pinto Beans: red lentils (I've made chili with the red lentils, refried lentils, taco soup, etc. and lentils are a perfect substitution for pinto beans and take 1/4 of the time to cook).
Flours: coconut flour or rice flour (rice flour is not GAPS legal but is more gentle on your stomach than wheat), almond flour and gluten-free flours are often too hard on the tummy and still result in indigestion or stomach aches in our family.

I'll post more as I remember them.