There are some great GF baking blogs online.
http://glutenfreegoddess.blogspot.ca/ is one I enjoy.
I have got some great recipes from Living Without Magazine
http://www.livingwithout.com I get regular emails with yummy recipes. One of the great tips I got from the magazine a couple years ago was to add poultry seasoning to the bread I baked for stuffing the Thanks Giving turkey. Preseasoned bread I had never thought of doing that, even when I was making regular bread for the dressing.
I am lucky to have a GF bakery about an hour away. They have wonderful baked goods.
I find that homemade GF bread with milk and eggs works better than ones made without. I also mix it for a long time in my stand mixer before baking.
A couple tips:
Get a good kitchen scale and use it instead of measuring cups for dry ingredients. I have found that made a huge difference to my success baking gluten free.
Find a couple flour blends that work for you and stick with them. When I started baking GF I bought a huge variety of GF flours, but I find I turn to only a couple GF flour blends over and over. I have loaned out my recipe book with the blends I use.
Check if there is a local Celiac Support Group near by.
http://www.theceliacscene.com/ is near me and has lots of great resources.
One recipe that has translated beautifully to GF is my banana bread recipe.
1 1/4 cup GF flour blend with xantham Gum Or add 1/2 tsp of xantham gum
1 tsp baking soda
2 eggs
1/2 cup vegetable oil
1 cup sugar (I only use 3/4 cup, but the original recipe calls for a full cup)
2 ripe bananas (I use medium sized ones)
1/4 cup chopped nuts (you choose what you like)
Sift flour and baking soda (xantham gum if using) into a big bowl.
Mix mashed bananas, eggs, sugar, and oil well.
Add wet to dry ingredients (when I made this with regular flour I just hand mixed with Gf flour I use the mixer). When well mixed add nuts.
Bake in a greased loaf pan at 350 degrees for up to an hour. I check a few times for doneness.
Once it is baked tip out onto a cooling rack. Once cool, slice the whole loaf and freeze in serving sized portions. I do 2 slices in a sandwich bag, but you could do the whole loaf and separate the slices by waxed paper.
Even the family cannot taste the difference between this and 'normal' banana bread.