There are so many GF flours out there it's a wonder we limit ourselves to plain old wheat anyway ! Many recipes call for rice flour but I find it has a very grainy texture so I used to substitute garbanzo bean flour ( chick pea flour ) or use a flour mix such as Pamela's or Bob's Red Mill flour mix, if I cooked for just celiacs... Now I prefer lower carb foods, which don't raise blood sugar as much, and keep a person feeling full for much longer.... My main flours of choice are almond flour and coconut flour, which both take some getting used to as almond flour burns quickly compared to other flours, and coconut flour absorbs liquids rapidly, while almond doesn't. A mix of the two is great. For even lower carbs I like to use a bit of oat FIBER in the mix. This is NOT the same as oat bran or oat flour !!! It is not usually found in stores , but is easily found on line.
There are many others too. you can find them in all sorts of places. ... most health food stores carry a good variety.
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