Battle of the Gluten Free Flours

Battle of the GF Flours

I've tried making my own blends, gets to be a pain in the butt. I've tried Bob's Red Mill and Pamela's (both baking mix and vanilla cake mix) and like both well enough. But they are better with cakes, cookies and "quick breads". Not biscuits, rolls, pizza, etc. I aim to find flour I can make (huge huge challenge) FLAKY LAYER BISCUITS for Jacob. He simply adored the America's Test Kitchen recipe for Flaky Layer Biscuits I made him. They were better than canned could ever be, since the bread had a fresher "just baked" kinda texture. 

HOWEVER, Biscuits are the more IMPOSSIBLE goal, one that most gluten freer's don't ever seem to reach a happy place with. Its difficult to do breads and biscuits due to gf flours tendancy to get a "grainy" texture. I made one half decent one and they were half breed gf. Not 100%, I had to mix normal with gf to get them. The 100% GF ones were awful, like a corn bread textured biscuit. 

Now I did make fabulous gf cinny rolls, but I made my own flour blend and used quite a bit of garbanzo bean flour in them, which resulted in a much better texture. 

I have big plans in my future for popovers, yeast rolls, pie crusts, flaky puff pastries, biscuits and breads. I wish to find the flour that can handle it. 

The TOP Contenders?

Seems for this type of thing the top names floating around are King Aurther, Jules, C4C, and Better Batter. Now Better Batter has quite a cult following. Its been around long enough and impressed alot of people with the results. The other one I'm quite curious about is C4C. It is created by reputable chef's, and is now sold in one of my favorite stores, Williams Sonoma. Which, to my knowledge, are not known for carrying that sort of thing. Making it a very impressing option. Jules has a following, but I've heard more of BB, and King Aurther is truelly King in the normal flour world, but about mid level in the gf world. Probably equal to Bob's and Pamela's.  So IF I do choose to pick new flours to begin a "BATTLE OF THE BLENDS", I am thinking those two, C4C and BB, are my picks for the fight. Fight for who is the best bread (and biscuit) flour.

Addendum

Found a few links to try:

GF Puff Pastry

Crescent/Dinner Rolls

GF Popovers