I keep a canister of Pamela's baking mix in my pantry for everyday use (thickening sauces, pancakes, etc.)
If I want to make a long-time family favorite taste (and behave) like it did before we went gluten free, I use the ridiculously expensive C4C flour blend available at Williams Sonoma. I get almost the exact results when I use that and non-gluten-free people can't tell the difference. I've even made an angel food cake with it and it was perfect. I ONLY use it for special occasions because of the cost.
I mix my own blend for use in the bread machine. It just works best for some reason.
I have a bag of Trader Joe's right now but haven't tried it yet.