Flour – Can we replace wheat flour totally with gluten and other grain flour like bhajra, oats etc

There is no fixed set of grains or ratios that define nine-grain flour. It is just meant to generically suggest "uber-healthy". Some things you may want to use include: whole wheat, rye, triticale, barley, oats, buckwheat, spelt, emmer, millet, flax, etc. Most so-called 9-grains or 12-grain etc will "cheat" and include wheat in multiple forms, like wheat flour, cracked wheat, vital wheat gluten and so forth. In any case, if you are going to use it for bread, you'll probably want at least 50-75% wheat flour so that there is enough gluten to successfully rise. The rest can be in any proportion that pleases you for taste or nutritional purposes.

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.}