Provide a detailed guide on the different types of gluten-free flours available, how they work, and the best ways to use them in baking.

For those venturing into gluten-free baking, choosing the right flour can make all the difference. Here's a quick guide to help you navigate:

1. Almond Flour: Made from finely ground almonds, this flour adds a rich, nutty flavor to baked goods. It's perfect for cakes, cookies, and quick breads but works best when combined with other gluten-free flours for structure.

2. Coconut Flour: This is a high-fiber flour with a mildly sweet taste. It absorbs a lot of liquid, so recipes typically call for more eggs or liquid ingredients. Ideal for pancakes, muffins, and some cakes.

3. Rice Flour: A staple in gluten-free baking, rice flour offers a mild flavor and is often used in bread, cakes, and cookies. It pairs well with starches like tapioca or potato starch for better texture.

4. Tapioca Flour: This starchy flour is used to add chewiness and lightness to baked goods. It’s a great choice for thickening sauces or as part of a gluten-free flour blend.

Mixing flours is key in gluten-free baking to achieve the perfect balance of taste and texture. Happy baking!