I come to you in search of more information on gluten-free baking, and more specifically, whatever your personal experience is with regards to different types of gluten-free flours, starches, gums, etc.
I'd love to know more about the attributes of:
almond meal/flour (w/skin and w/out)
garbanzo/fava bean flour
green pea flour
black bean flour
white bean flour
brown rice flour
sweet white rice flour
corn flour (masa harina)
... and any other flours, starches, or gums I haven't thought of! How do each of these ingredients perform in baking recipes with regards to the density of the finished product, graininess/grittiness, crumb, flavor profile of the grains, etc.? I'm not looking for specific recipes so much as knowledge about the ingredients -- I am a fairly accomplished non-GF baker, and I am comfortable with tweaking recipes as long as I know enough about the products I'm dealing with.
I think this thread could be a fantastic resource for intrepid gluten-free bakers, empowering us to experiment with ingredients and share our successes. Contribute whatever you know, and I will be ever so grateful!
Thanks in advance,
Attached are pictures of my first two gluten-free baked goods, vegan peanut butter cookies (I used a combo of peanut flour and teff flour) and not-so-vegan banana bread (using Bob's Red Mill All Purpose GF Flour).