I just used Cup 4 Cup, I read about it in gluten free living magazine. It was expensive but since I am not planning on making bread with it I figure it will last me a long time. I used it in sweet potato casserol and figured all the other goodies in the recipe probably masked the real tast of gluten free flour, so yesterday I a strawberry, bluberry cobbler from a regular recipe and it was wonderful!!!
I have yet to find a gluten free cookie that is a good subsitute so that is going to be my next expierement with the Cup 4 Cup flour. It does contain dry milk though if that is an issue for you.