Most every beer recipe starts with a base malt, consisting of 80-90% of the grain bill. Added to that are the "specialty grains," perhaps crystal malts, roasted barley, rye, or other highly (or not so highly) kilned grains. These grains consist of a smaller part of the recipe yet are used to contribute both color and flavor to the final product.
What if you were to change that base material? I won't speak to options in baking, but with brewing there are several alternative base malts you could use. The primary malt for a lot of recipes would be either American Two Row or UK Two Row Pale malt. Depending on the style, your base malt may be a Pilsen malt or Munich malt.
What about something with a little more character (or at least different character)? I've switched the Two Row for Maris Otter malt, and for a British Mild malt...With some nice results. Golden Promise is another for consideration or perhaps Pearl malt.
Older recipes for porters often call for Brown Malt as a high portion of the grist. Most recipes now call for the specialty grains to add the color and flavor, on top of a simple Two Row base. Nothing wrong with it, and great beers are the result. But why be normal all the time?
And why stick with just one? For a Barleywine recipe, I split the base malt portion of the grain bill to use 60% Maris Otter and 40% Golden Promise. The other specialty grains were then added.
Note: Pay attention to color while using the alternate base malts. Mild Malt, for example, on its own will give a nice golden color.
This is one simple way to help make your beer special. After all, we are artisans.