This is a condensed list of gluten-free ingredients you may come across in recipes used on this site or on your own from the excellent Celiac Sprue Association site.  There are many, many other safe foods out there and I recommend you learn to read labels on everything to familiarise yourself with them.

Rices:

Pearl, polished, popcorn rice, pre-cooked rice, rice husks, risotto, rosematta, rough rice, wild rice, wild pecan rice, valencia, wehani rice, short grain rice, arborio, aromatic, basmati, black rice, red rice, brewer’s, boil-in-bag, brown, calrose, carolina gold, converted/parboiled, instant, japonica, jasmine, enriched white, glutinous rice, texmati rice.

Flours/Starches:

milo, sorghum, modified corn starch, modified tapioca starch, peanut flour, potato flour, potato starch, rice flour, brown rice flour, swete rice flour, glutinous rice flour, sago starch, sesame flour, acorn flour, amaranth, almond flour, soya flour, arrow root, bean flour, gram flour, chickpea flour, garbanzo flour, dhal, besan, waxy rice flour, urd, tef, sweet potato flour, tapioca starch flour, buckwheat flour, cassava starch, channa flour, coconut flour, corn flour, cornstarch, cottonseed flour, dasheen, taro flour, mochiko

Grains/Legumes/Etc

corn, maize, maiz, masa, quinoa, lentils, judzu, kasha, job’s tears, hominy, hominy grits, corn gluten, corn malt, rice couscous, rice bran, popcorn, nut oils, millet, koshihikari

Gluten Free Defined by the FDA

 
Gluten Free Flour Blend Recipes

Bette Hagman’s GF flour (1:1 ratio substitution)
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca starch
guar or xanthum gum proportionate to amount of flour needed (1 tsp per 1 c. flour)

GF flour mixture I from Allrecipes.com
1/4 cup soy flour
1/4 cup tapioca flour
1/2 cup brown rice flour

GF Flour mixture II (1:1 ratio)
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour

General Baking Tips from Living Without

1. Measure carefully. Level off flours in measuring cups with a knife edge, don’t pack.
2. Keep liquid ingredients/eggs at room temperature when mixing for dough consistency.
3. Use a high powered mixer to mix doughs- these are hefty enough to properly combine sticky doughs.
4. Follow recipe or package directions carefully. Instructions are written specifically for success with the tools and ingredients called for.
5. Bake times are estimates. When substituting ingredients these may need to be adjusted from the original time.
6. Try substituting ingredients in recipes with a small batch or test run; adding too many substitutes can alter the finished product to disaster.

Cookie baking tips from HowStuffWorks

1. Use quality ingredients (Vanilla, not vanilla ess; butter, not margarine)
2. Pay attention to flours. Protein density in the flour will affect the texture of the cookie (imisscookies notes: pay particular attention to what GF flours you are substituting!)
3. Measure with care and mix til just mixed. Overmixing will rob the dough of its body. Add chips/nuts/candy last and don’t stir too much.
4. Chill dough and preheat the oven before baking.
5. Pay attention to your oven when you’re baking and store cookies in an airtight container for freshness.