I find that alot of recipes in gluten free cookbooks still don't quite work. These ones definitely do and you won't even know they are gluten free:

PANCAKES (can add extra milk to make crepes)

2 eggs
1.5 cups (375ml) milk
1 cup (170g) rice flour
0.5 cup (75g) corn flour
0.5 cup (45g) soy flour or besan flour if you can't have soy
3 tsp gluten free baking powder
1 tsp xanthan gum
3 tsp (60g) butter, melted

Whisk egg & milk. Sift flours into large bowl and mix well. Pour egg & milk into a well in the centre, a draw flour in gradually. Stir in melted butter. Cook on non-stick pan.

They're very versaitle - eg - for breakfast, you can have with honey/maple syrup. For dinner, you can have seafood crepes by thinning them out with extra milk before cooking and make a roux sauce with seafood. For dessert, you can mix smooth ricotta with jam/fresh fruit as a filling or icecream with chocolate sauce.

SCONES

150ml low-fat milk
1 egg
1 cup (170g) gluten free cornflour
1 cup (125g) tapioca flour
1/2 cup (45g) soy flour or besan flour if you can't have soy
1 tsp xanthan gum
1 3/4 tsp gluten free baking powder
3 tbsp castor sugar
80g butter, cubed, at room temperature
2 tbsp, milk (for top just before you put in oven)

Preheat oven to 200 degree Celcius.

Grease & flour a baking tray. Beat milk & egg together in a small bowl. Sift flours, xantahn gum, baking powder & sugar three times into a medium bowl. Rub in butter with fingertips until the mixture resembles fine breadcrumbs. Add the milk & egg all at once. Use a metal spoon to mix together until all the mixture begins to hold together. Then bring dough together with your hands. Turn the dough onto a lightly floured surface & knead gently about 4 to 5 times with your hands by pressing and then turning, until the dough is just smooth. Place the dough between 2 sheets of greaseproof/baking paper & use a rolling pin to roll out the dough until about 2.5cm thick. Use a scone cutter to cut out the scones. Dip the scone cutter in corn flour before cutting each scone. Place scones on a prepared baking tray about 1 cm apart. Brush the top of each scone with a little milk and bake for about 10-12 minutes or until golden. Remove & wrap immediately in a clean tea towel to give them a soft crust.