As a baker, I've personally always been skeptical about how good the quality of baked good can possibly be, because such things RELY on the gluten in the flour for their crumb, texture, and overall goodness. Thank goodness I don't have a problem with wheat gluten.
In my experience the best way to get a decent texture with baked goods is to use a flour mixture. Bean flour, rice flour and some others. Just experiment with a mix of different gluten free flours until you get the texture you're looking for.