cooking gluten free

Sam and Pierino - You two crack me up!

@seajambon. Beany Undertone would make a great Indie band name.

The real answer is that it takes a blend of "alternative" flours to get a wheat flour replacement. And, if the replacement is baking, you'll also need to add either xanthan gum or guar gum; most savory applications (like thickening sauces) are fine without the gum.

There are recommended blends available on the internet or in books. I'd recommend staying away from any that include a bean flour (garbanzo; fava; ...) because it can result in a "beany" flavor in some applications (do you really want angel food cake with a beany undertone? -- yuck!).

This suggestion isn't for bread, flours..etc.

But one time a friend consulted me for suggestion for 'heart healthy" party with a buffet. For a local Doctor.

He did two stews--a lamb tagine, and a veggie tagine.

The star----and what got him the gig. was a cauliflower couscous. No wheat, low cal, and veggie based. Trim the florets, and process very lightly to 'couscous' texture. Then sautee with a touch of water, olive oil, cumin, and stock..very light on the moisture (use veggie stock or mushroom stock if compleat vegan). DO NOT make it mush..just take the edge off and it should still have texture.
That was used for as a base for tagines of meat, and another tagine with veggies.

It holds up very well..no gluten, and extra points for using cauliflower.

There isn't a particular recipe I have in mind right now. I just wondered if there were any standard answers, like only use Soy flour for savory dishes for instance. Never use coconut flour straight etc.

This answer really depends on what you're making, and inevitably will involve a cocktail of different flours in various ratios. Is there a specific recipe you're looking to replace it in?