Bob's Red Mill 1-to-1 gluten free flour is a game-changer. You really can just bake your regular recipes and just substitute this in.
Pamela’s gf pancake/baking mix makes better pancakes than any regular mix — so light and with a crisp outside. I add frozen (thawed) berries to the batter for added moisture. I especially like the tang of raspberries.
The bread texture is way better using Bob's Red Mill Gluten Free Homemade Wonderful Bread Mix (vs. the 1-to-1), but the flavor is lacking. Still working on this — maybe sourdough is the answer? or more salt or MSG than the recipe calls for?
Jovial makes the best gf pasta (brown rice flour + water)