Bob's red mill brand gf mix
is rice-free, but some folks think it's a bit dense. I find it works well when paired with flavors that will dominate beany undertones, like pumpkin and ginger breads, and with chocolate
all-purpose blend is reportedly fantastic. You can also try homemade mixtures built for your recipes
. Also, just one or two flours will do for most non-bread recipes- I often just use whatever I have the most of, sorghum, millet, or coconut flour, with a starch (cornstarch, arrowroot, tapioca).
That said, are you sure you hate All rice flours? Rice flours are not created equal; each variety of rice- long grain, medium or short; brown, black, or white; waxy/glutinous or not- is distinct in function and taste.
That's a great link fauxfrancis, nice find! I would add to that list more varieties of rice flour, mung bean flour, white bean and other legume flours, cassava flour (Not the same as tapioca flour, though similar), yam flour (higher protein than cassava), plantain flour, sweet potato flour, montina flour and soy flour. Chestnut, water chestnut, and acorn flour also are helpful for some applications.
Ravenhood- there has been extensive research done on hydration of rice flour improving functionality (taste, volume and appearance) in baked goods, how awesome that you've discovered it independently!