I've successfully GF'ed the Blackstrap Gingersnaps and Pumpkin Cookies from Vegan Cookies using this flour blend: http://noglutennoproblem.blogspot.com/2010/04/artisan-gluten-free-flour-blend.html
I added a little extra liquid, about a teaspoon, because this blend makes things so cakey; I also bake them longer for Maillard reaction reasons. I usually prep it with brown rice flour, sorghum, cornstarch, tapioca starch, and xanthan gum. I try to avoid garbanzo flour because lots of wheaties can detect an aftertaste.
I've also had success making NY-style bagels with this blend. Texturally they were great, but I'm not 100 percent satisfied with the flavor of the dough.