My oldest daughter was diagnosed with Celiac disease a few years ago, so we've got some experience around my house with gluten-free eating.

Celiac isn't an allergy - she won't go into anaphalactic shock if she's exposed to gluten, but we still do our best to feed her stuff that won't harm her over the long term.  Celiac patients also have to watch for stuff like oats and malt.  

Most wheat bread baking is really structured around the elastic nature of gluten, so if you're trying to approximate that, I'm not sure you can get all that close. Gluten is what holds all of that together. No gluten, bread resembles brick.

Baking that tries to avoid the elastic nature of gluten - think biscuits and cake batter, which are made out of flour with a very-low gluten level, are a better target.

Gluten free brownies - now there's some good eatin'.