There's something called glucomannan flour that seems to work very much like a gel. It is basically a flour made from a special sort of yam. I haven't used it a ton, but I did put some in a frozen dessert and it gave it a wonderful, soft texture, almost like fat.

I also use flax meal in lots of things, I think it has gelling properties too. In fact... when I was a child my Mom used to make her own hair setting gel from flax seeds.

My experience with the coconut flour I'm using is that it is hygroscopic (absorbs moisture) more than almost anything else. I don't recall it being "gluey" or gelling.

Other gels are agar agar, guar gum and caragenen. I've found some products that mix a number of gels together to simulate cornstarch or to replace the properties of sugar. They're made by Expert Foods, but they might contain xanthum gum.