There are many different types of gluten free flours out there and you could get your brain in a knot trying to figure out. They have taken any thing that is edible and have ground it up into flour. So if you are just starting out and you research gluten free flours you could end up with more information then you ever thought you could want. Here is just a start of a list of types of flours that they have made:
Amaranth flour, Arrowroot flour, Brown or White rice flour, Buckwheat flour (Buckwheat is not closely related to normal wheat and does not contain gluten), Chick pea flour (aka gram or garbanzo flour), Cornflour, Cornmeal, Millet flour, Potato flour, Potato starch flour, Quinoa flour, Soya flour, and Tapioca flour.
As you can see there is quite a lot of flours and these are just the basic starting one. There are many more that could be listed but you will probably never use them. Even with this list you will probably only use a couple.
Some recipes will have you use a few different flours to create a good texture. Usually if a recipe contains only one type of flour it will end up having a funny taste and be gritty. Though the only way to tell is to try. Some recipes will call for an all-purpose flour which is just a premixed blend of flours. Some cookbooks will have you make your own with a recipe they provide and tell you to keep it on hand so that you can always cook when you want to.
My favorite option is to use a premixed flour that you can buy. There are many options for these as well and you can try different ones to see which work well for you. The one I have found that works the best is the “Gluten Free All-Purpose Flour Mix” made by Life Tastes Good Again. It can be found by clicking here.
This mix is great because you can use it in any recipe that you want whither it is one that call for an all-purpose flour or there are a bunch of different flours. If your recipe calls for many different flours then just add up the total amount of flour called for and just use that amount of this flour.