Back in my commercial baking days, I would always make my own flour blends. It gave me more control of the final product and was much cheaper to make. This was back when I would buy 25# bags of each type of flour.
Now that I am back to baking recipes of 12 instead of 200, I have been using Bob's Red Mill 1:1 Gluten-Free Flour (the blue bag) for these recipes. You are welcome to use your favorite 1:1 gluten-free flour blend. I would recommend finding a blend where the base is primarily rice flour and it has a starch or two (arrowroot, corn, tapioca, potato, etc.). This helps keep the flour substantial but also not so heavy that all your baked goods are dense. Always make sure the blend you choose has Xanthan Gum in it, or make sure to add it if it doesn't (about ¼ tsp per 120g of flour). I have not tried Xanthan Gum alternatives, so please let me know if you have one that works for you!