I’ve been experimenting with gluten-free flours lately, specifically almond and coconut flour, and I noticed they can really enhance the texture of my baked goods… Has anyone else tried mixing flours for their recipes; i’d love to hear about your experiences and what combos worked best for you.
I’ve mixed almond flour with oat flour for pancakes, and it creates a great texture! It adds a bit of chewiness while keeping them light… Just watch the moisture — you might need a touch more liquid. How did the coconut flour work out for you?
Mixing coconut flour with a little almond flour makes everything super moist! Just be careful with the liquid ratios. Have you tried that combo yet? 
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I totally get what you mean about the texture; it drives me nuts when gluten-free flours don’t behave! I’ve had success using a blend of rice flour and barley flour for cookies. They come out chewy yet light, but be careful with the baking time — too long, and they can dry out easily.
I’ve had great luck blending chickpea flour with quinoa flour for some really satisfying breadsticks. They’re packed with protein and have this nice nutty flavor! Just make sure to balance your liquids since chickpea flour loves to soak it up. @aisha_doughs81, have you tried incorporating any legume flours?