Gluten-Free Goddess is pretty good for that kind of thing! The specific post that link points to has some fundamentals/tips and a flour mix - I can't really vouch for her baking, as I'm not so gluten-intolerant that I can't just let myself eat a regular baked good every so often, but I've used a few of her other recipes and I like her approach. She doesn't neglect food texture, which is just as important as taste I think, especially when you're talking pastry. :)
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Gluten-Free Goddess is pretty good for that kind of thing! The specific post that link points to has some fundamentals/tips and a flour mix - I can't really vouch for her baking, as I'm not so gluten-intolerant that I can't just let myself eat a regular baked good every so often, but I've used a few of her other recipes and I like her approach. She doesn't neglect food texture, which is just as important as taste I think, especially when you're talking pastry. :)