Keep It Simple, Silly! I learned this tip from my husband. I'm always trying to make things harder than they have to be. Why? I don't know. Drives my husband nuts, though! LOL So, this tip is for me as much as anyone else.
I think one of the reasons I'm so dopey in the kitchen is because I look at an ingredient list that has twenty items, and I get overwhelmed. That's part of the reason I got SOOOO freaked out when I had to switch to gluten free. Don't take away my ONE wheat and replace it with fifty others! I don't have the time, space, energy, or brain power to deal with it. I've got a one-track mind. Maybe I'm a little ADD? I guess anything's possible.
Anyway, in keeping with that tip...Take a look at your flours/starches. Are 37 different ones REALLY necessary to your culinary happiness or survival? Or, can you pick a favorite or two and be done? Do remember that you have to mix at least two flours (with one of them being a lighter rice-type one) to keep it edible, though.
I know, for ME, sorghum flour (for example) is WAY out of the budget. Same goes with Mesquite flour. Living roughly $10,000 below the poverty line, I really don't have the funds to play around with more exotic stuff. Would it be FUN to play with it? Sure, I'd like to try new things. (Just don't make me put it all together!)
But, until I find a money tree, I'm going to have to rely on my rice and plain ol' bean flours and rather cheapo potato starch. Nutritionally, roughly the same. Probably not a big enough difference, though, to consider selling my children off for the fancier stuff.
I don't know, though. My preteen is on one this morning - give me a day or two - I may consider selling that one! LOL