I'm gluten free too! I've been going to Al's forum - celiacforums for quite a while, but mostly lurking there. Hi Al!
I'm also on another message board - glutenfreeforum . com .
These may not be up to standard as far as chef quality foods, but as a home cook, they're wonderful.
Pamela's Wheat Free Bread Mix - a must try. It smells like wheat bread, tastes as close as I can remember, and even BENDS. Soft and yummy.
Pamela's Baking and Pancake Mix - great pancakes.
Ener-G Wheat Free Crackers - Reminds me of Carr's Water Crackers.
Gluten-Free Pantry (GFP) 's - Perfect pie crust. I made the pumpkin pie for my non-celiac family Thanksgiving and it turned out great.
GFP's Angel Food Cake - I was stunned at how close this was to the real thing. Same loft. Same texture. Incredible.
I've also been converting old family christmas cookie recipes to gluten free. I've had wonderful success with Annalise Robert's flour mix from her book Gluten-Free Baking Classics, page 6. (Not sure if it's okay to post the recipe for the flour mix?)
I was able to use Annalise's flour mix as a direct 1:1 replacement for regular flour, adding 1/4 tsp xanthan gum per cup of flour mix, for roll and cut cookies, mexican wedding cake type cookies, and even Norwegian Krumkake. If you're familiar with krumkake, I was even able to roll them into tubes and have them keep their shape.
The roll and cut cookies take some extra effort, but they turn out great and are well worth the effort. You have to refrigerate the dough, then roll it out between sheets of waxed paper, back to the fridge, back out to cut, then back to the fridge if needed to get the cookies to the cookie sheet in one piece. But when your only other option is no cut-out cookies for the rest of your life, it's worth the time. :)
Hope that helps, and hope to see you around the celiac world as well.
Loving my gluten-free life.