I've had the gluten-free pasta as my mother in law has coeliac disease (and my husband is sensitive to wheat, but generally we don't bother replacing it unless we're eating with my MiL). I don't know if it's how she cooks it, but you have to be careful not to over cook it. I think she usually gets Sainsbury's free from, but she might branch out as well.
I make gluten-free pastries often. I just use ground almonds/almond flour. They usually turn out pretty great, especially if I am for a Graham cracker type crust. But I've also used them to make crumble type toppings as well (which came out great). There are a lot of recipes using nut flours out there, especially because it's a low carb staple.
ETA: Of course, this is only good for people who also aren't allergic to true nuts. Unfortunately, most people with "nut" allergies are allergic to peanuts (a pulse), but can't often eat true nuts because they are sometimes processed together.
