Is there a gluten-free flour you would recommend for this recipe?

Thank you!

I'm a beginner at subbing gluten free flours, but I find I like the texture of the finished product better when I use a bean or nut flour rather than a dry flour such as brown rice.

It looks like you could use any commercially available "gluten-free all-purpose flour," like what Bob's Red Mill or Pamela's makes. I use a blend of about 70% starch (tapioca starch, sweet rice flour, potato starch, and/or corn starch) and 30% whole grain (millet, amaranth, buckwheat, sorghum, and/or brown rice flour).