Alas, there is no magical grain that can substitute for wheat flour on its own. Most gluten free all-purpose flours are actually mixtures of multiple flours, starches and/or gums that can be substituted for traditional wheat flour. In combination, these gluten free ingredients do very well to duplicate the characteristics of baked wheat flour.
Everyone uses a different set of recipes and has a different set of baking needs and dietary needs, so perhaps a different go-to gluten free all-purpose flour? Or several go-to multi-purpose flours?
I actually have more than one all-purpose flour brand in my cupboard and I find myself reaching for a different bag depending on what I’m making. I love the Gluten Free Bisquick for pancakes, but I reach for Jules Nearly Normal when I bake bread or cookies. (Except for chocolate chip cookies, then it’s Authentic Foods GF Classical Blend and Annalise Roberts’ recipe in Gluten-Free Baking Classics! Yum!) Around the holidays, I buy Namaste for my pie crusts, and I know many who swear by Pamela’s for their baking.
Do you have a favorite GF all-purpose flour? If you do, please share it with us. And if, like me, you use several, please share what flours you love and in what types of recipes they work best!