Bread – make bread/pizza dough with only cricket flour and no wheat flour

I would go out an buy some.

Dough textures for gluten-free breads are fragile and the result of extensive testing with various non-wheat flours (at least, good ones like Serious Eats are). None of the other flours you have available will have the same water absorbsion or starch content which rice flour does. If you substitute, you'd have to make the recipe several times in order to recalibrate it.

Besides, rice flour is generally pretty useful if cooking for someone who can't eat gluten. So you'll use the rest of it. And if you can find it in a bulk foods store, it's quite cheap.

Mark Bittman actually includes a very handy quick-reference flour substitution table in How To Cook Everything (mine is the 10th anniversary edition, not sure if it's in previous editions). This assumes that the bread recipe calls for all-purpose flour and tells you how much you can substitute for the quantity the recipe calls for:

• Whole wheat: use up to 50% in recipes
• Rye:
  • light: up to 40%
  • medium: up to 30%
  • dark/pumpernickle: up to 20%
• Cornmeal: up to 10%
• Buckwheat: up to 20%
• Rice: up to 25-30%
• Nut: up to 25-30%
• Soy: up to 25%
• Spelt: up to 100%; then either decrease water by 25% or increase flour by 25%
• Oat: up to 25-30%

The reason that different types of flours substitute at different ratios is primarily due to gluten content. Breads (both quick and yeast) made with alternative flours, especially non-wheat flours, will be heavier, denser, and less elastic; the substitution ratios above are meant to provide a nice balance between the nutritional and flavor advantages of the alternative flours with the texture qualities of all-purpose flour. For more information about the specific properties of each type of flour listed here, see the section called "The Basics of Flour" in How to Cook Everything (p. 835-838 in the 10th Anniversary ed.)

_{Note: These substitutions are specifically for breads, where you want a sturdy, elastic structure. Low-protein or low-gluten flours may substitute at different ratios in other types of baked goods like desserts where you want a finer, more tender crumb. But I didn't get into that since the question was specifically about bread.}