I'll second the almond flour--one of the best ways to go as far as nutrition, plus it bakes up better than a lot of the rice flours--better texture and flavor. My wife has had to eliminate all grains from her diet (prior to that, she was GF for 2 or so years), so we do a lot of nut-based stuff. We still occasionally eat other non-wheat grains, but it's rare these days. The nice thing about almond flour is the baked goods really do taste good. Almond flour crackers are delicious.
You can get Elana Amsterdam's Almond Flour cookbook, or check out her blog:
Healthy Gluten Free Recipes | Elana's Pantry
My one complaint about her stuff is that it is heavy on the sweet (we cut out most sugar too--HUGE positive difference for me personally), but it is easy to adapt the recipes using a fraction of the honey or some stevia (or a combo).
Coconut flour is also a good option IF you know how to bake with it (takes a LOT of eggs).
Stay away from anything with garbanzo bean flour--tastes very metallic.
Pamela's products are good.
Namaste brand GF pizza crust is the best.
Finally, my wife and sister in law just started (yet another) food blog, but they are getting more and more recipes up there:
(yes, should be hangry with an a, NOT hungry with a u)
There are a ton of grain free and GF blogs out there.
Flax seed crackers are a great cracker too--soak a bag of flaxseeds for a few hours in water with a little salt, cover a couple of cookie sheets with parchments paper, spread the soaked flaxseeds out on the sheet as thin as possible, and bake in a preheated 325-350 degree oven for 30 minutes or so until crispy, but not burned.