There are many different types of gluten free flours, but not all of them can act as replacements in recipes. I find that a gluten free mix is usually the most reliable in having the same holding effect as regular flour.
For example: Trader Joes, a US brand sells a pre-mixed flour made up of whole grain brown rice flour, potato starch, rice flour and tapioca flour.
I find that certain flours can be too fine, and give breads and cakes a different texture than flour. This is why tapioca starch and potato starch can be added in small amounts to the recipe.
Health food shops like Down to Earth on Georges street in Dublin carry a wide variety of gluten free flours. Increasingly, super markets are carrying GF flours. Supervalu has an entire "free from" section including dairy free, yeast free and vegan items.