I only use two flours. One of them is a "cheating" one in that it is actually a mixture of flours.
All Purpose Gluten Free Flour
Bob's Red Mill Gluten Free All Purpose Flour contains garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour. I try not to use it very often but when I do it has worked wonderfully as a direct substitute for white wheat flour.
Brown Rice Flour
I generally buy this by the bag, but it is very easy to toss rice into the blender a cup at a time, grinding it into powder, pouring it into an airtight container or ziplock bag, labeling it and putting it into the fridge. This is what I use to thicken sauces and soups.
There is a myriad of other flours but these two fit my busy lifestyle and tight budget (as long as I don't use the all purpose too much).
Once opened, it is best to store all flours in the fridge (which is another reason why I don't want a huge variety taking up all my fridge space) as they become stale a lot more quickly then wheat flour.
Good advice about grinding the rice to make rice meal - I've found I've had to be careful how I use it though, as it doesn't work for most baked goods - I can't get it fine enough in my blender. It works great, though, like you said, to thicken stuff, for porrige and for pancakes.
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