You can't really just substitute one-for-one, the recipe needs to adjust at least slightly. (Cup4cup claims otherwise but it contains dairy and I am dairy free so I'm not sure.)
My favorite author is Annalise Roberts. She's got a number of cook books out and I've successfully made a number of her recipes (including Red Velvet cupcakes that the people I served them to swore weren't GF/DF!). [Full disclosure, she's in my support group and I've even done test baking for her (dairy free) on new recipes - this doesn't make these recipes any less awesome!]
She writes a blog (and has posted a couple of recipes that will allow you to 'try before you buy') here: My Gluten Free Table
. There is also a 2011 holiday post that list all of her free gluten free baking recipes
. Once you've tried them there are links on the site to buy her cook books.
The main thing that I like about her recipes is the fact that 90+% use the same flour blend. You can mix once and make most of the items in any of her books. I've made other recipes by other authors that required that I mix 10+ flours!
One other tip (from Annalise's cooking classes actually) - invest in finely ground brown rice flour, it makes a big difference in texture when baking. She recommends Authentic Foods and I've used it with better success than other brands.
JasonGluten Free / Dairy Free NJ