There are many alternatives to 'normal' flour, and more and more supermarkets stock them, so there is no reason not to experiment. There are ready made flour blemds, such as Dove's Farm flours in the UK, and there are also single grain flours that you can use as they are or blend yourself. A mixture of tapioca and rice flour often works really well, but adding things such as chestnut flour or a bit of grouond almonds can make more ineresting flours.
A useful tip is to adda bit of xantham gum to the flour, this gives it a better texture, and is a good replacement for the gluten that normally brings elasticity to a dough. Just be caeful not to add too much, or you'll end up with a rubbery dough, which is rather unpleasant. Xantham gum is a powder that can be bought in most supermarkets, either in the 'free from' or the 'home baking' section. Mixing the flour and the xantham gum together before sifting it and using it is essential for a successful result, as otherwise it often clumps and has a heavy texture.
Too much or too vigorous whisking may make the dough a bit rubbery, so be gentle to get the best result.
A useful tip is to adda bit of xantham gum to the flour, this gives it a better texture, and is a good replacement for the gluten that normally brings elasticity to a dough. Just be caeful not to add too much, or you'll end up with a rubbery dough, which is rather unpleasant. Xantham gum is a powder that can be bought in most supermarkets, either in the 'free from' or the 'home baking' section. Mixing the flour and the xantham gum together before sifting it and using it is essential for a successful result, as otherwise it often clumps and has a heavy texture.
Too much or too vigorous whisking may make the dough a bit rubbery, so be gentle to get the best result.