I use a lot of besan, buckwheat, rice & tapioca flour combo.

Cereal wise, we do a lot of homemade muesli combo. Ie a huge bag of
Rolled oats, add the bits you want, nuts, dried fruits etc

I did a course in the CAE for gluten free bread making. Best thing ever. The teacher is a trained pastry chef who discovered she couldn't have wheat/gluten. So she worked out combination of different type of flour. But the main thing was understanding the different type of flour and how they work. She didn't go into it too much but ebuf to understand why the different mixes. And the end products are fantastic and like normal stuff. I don't recommend courses generally but this one I really like & worked for us.

Good luck!




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