for light, fluffy gluten-free baking (without being ripped off by expensive packet mixes)? This.
Really: take any recipe that calls for normal flour (the cupcakes above were a random recipe ripped from an old issue of Madison magazine), use White Wings gluten-free flour instead of normal flour and make as usual. Just be aware the final product won't be quite as browned as normal flour so use the skewer test not the colour test for doneness.
Or just visit Deeks.
(If you use soy milk and margarine instead of butter the end result will also be dairy free.)