1. Mix and match alternative flours
My favorite flours for gluten-free baking are chickpea flour for its creaminess and almond flour for its richness. Brown rice flour is also popular, but as I learned from Allergy-Free Desserts, its gritty texture works best in things like graham cracker-style pie crusts instead of fluffy cakes.
Some other nice flours are millet, amaranth, buckwheat, and fava bean. You can also use healthy vegan baking flour from https://www.iyafoods.com/collections/flourwhich is also gluten-free and 100% vegan.
Be sure to mix different types of flour so that no taste or texture dominates; for example, amaranth should only be about 1/4 of your total flour because of its strong flavor. Also, when using bean flours remember that the taste of raw beans is pretty gross the batter wont taste too yummy until it is fully cooked.
2. Take the edge off with some starch
Gluten-free baked goods are known for their weird texturessave yours by working with tapioca and potato starch. Tapioca is a little sweet and helps your treats brown in the oven, while potato starch contributes a delicate crumb.
From all the recipes and mixes Ive researched, recipes work best when the starch-style flours are mixed with other alternative flours in a 1:1 or 1:2 ratio. So for every cup or two of mixed alternative flours you use, you need at least 1 cup of mixed starches.
Every fifties housewife knows that to make cake flour in a pinch at home you just sub in 2 tablespoons of corn starch to your cup of flour and sift, sift, sift! This works in the gluten-free world too, so when a recipe calls for cake flour increase the ratio of starches to alternative flours by throwing in corn starch as well.