If you don't also have allergies to corn, potatoes and rice most of the commercial mixes will do you well.
On the west coast, there is "mama's Almond Blend" and Mama's Coconut Blend" which can be used cup for cup like regular flour. I just made a wonderful Gingerbread made with Stout that held up beautifully and had a nice texture. Course it does need gluten free stout to be really all gluten free. That is this year's new desert for Thanksgiving.
Gingerbread with a Hard Lemon Sauce.
i use Sorghum flour for breading with a bit of Tapioca starch mixed in. Makes for nice fried fish and chicken.
Remember that in the healing phase your body needs easily digested vitamins particularly calcium and Mg ( liquid or liquid capsules) and a good liquid multiple. Not all doctors will tell you this. Read the research from Europe. they never stopped researching and treating celiacs there the way the USA did after WWII. We are just starting to catch back up here.