Here are the cookbooks with which I find the most success:
Gluten-Free 101: Easy, Basic Dishes Without Wheat, by Carol Fenster, Ph, D
Seem like a short list? I own seven gluten-free baking books and have checked out several more from the library, and while each has a few great recipes, Carol Fenster's book is consistently reliable because it only uses four, easy to find types of flour; it doesn't overuse butter and sugar to make the pastries tasty; and no fancy gadgets are required.
The first third of this book goes into details on special ingredients used in gluten-free baking. Fenster bothers to share facts on shelf life of flours, the best way to store them, and she even includes a list of substitutes for hard to find items. This essential chapter mysteriously anticipates that most other cookbooks that call for millet flour won't tell you that millet flour must be stored in the refrigerator and goes rancid after a year. Fenster's recipes don't ever call for millet flour, presumably because of its inconvenience (and difficulty to locate), but the fact that she presents crucial information on so many obscure ingredients earns this cookbook a very special place in my kitchen.
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