3. 4. 5. Corn–
also known as (aka) masa harina. Corn flour can be white, yellow or blue
aka Indian rice grass.
9. Oat– must be certified gluten free to prevent cross contamination with glutinous grains.
11. 12. 13. Rice-white, brown, and sweet-aka glutinous (but there is no gluten in it).
15. 16. Teff-brown or ivory
17. Black bean
18. Chickpea- aka garbanzo and chana dal
20. Great northern
22. Navy bean
23. Red kidney bean
24. Pea- green and yellow
25. Pinto bean
27. White bean
28. Yellow split pea
Veggie or fruit flours
39. Sweet potato
42. Tapioca- aka cassava, manioc, and yucca.
There is no reason to get bored, baking or eating gluten free. You could spend a lifetime experimenting with the flavors and behaviors of each, and the infinite combinations. Many gluten free baked goods are best with a blend of flours to highlight the best features of each. There are many convenient commercial blends available now. They can be substituted for glutinous flour cup for cup.
Or be adventurous and make pancakes or waffles with any new single flour you want to try. Use 100% of that flour to learn what it alone brings to the table. You will see if it makes a thin, puffy or sticky batter. What color it is raw and cooked. Taste the batter and the finished product. They cook up light, dense, thin, thick, crispy, soft, dry, moist, gummy, sweet, bitter, nutty, toasty, and a rainbow of colors. Each of these characteristics is desirable at times.
You could learn about world cuisines too. While unknown to many Americans, sorghum and teff are staple grains in Africa. Latin America is home to quinoa. Both are nutritional powerhouses.
My preference is for whole grain, bean, nut and veggie flours instead of refined starches. They offer full flavor, vitamins and minerals. And are higher in protein.
Tell us which is your favorite. What wonderful things have you made with usual flours?