Arrowroot Flour: Can be used cup for cup in place of cornstarch if you are allergic to corn.
Bean Flour: a light flour made from garbanzo and broad beans. To cut the bitter taste, replace some of the bean flour with sorghum. If the recipe calls for white sugar, combine with brown or maple sugar.
Brown Rice Flour: is milled from unpolished brown rice. Since this flour contains bran, it has a shorter shelf life and should be refrigerated. As with white rice flour, it is best to combine brown rice flour with several other flours to avoid the grainy texture.
Cornstarch: similar in usage to sweet rice flour for thickening sauces. Best when used in combination with other flours.
Potato Starch Flour: use in combination with other flours.
Soy Flour: high in protein and fat with a nutty flavor. Best when used in small quantities in combination with other flours.
Tapioca Starch Flour: a light, velvety flour from the cassava root. It lightens gluten-free baked goods and gives them a texture more like that of wheat flour baked goods.
White Rice Flour: milled from polished white rice; combine with several other flours to avoid the grainy texture rice flour alone imparts.
Xanthan Gum: comes from the fermentation of corn sugar and is used as a thickener, emulsifier, and stabilizer in foods such as dairy products and salad dressings. A substitute for gluten, it holds things together.
Feel free to add more!