I have only been diagnosted with Celiac for about 2 months, so I am new to all of this.
What is the best flour to use for baking?
I go out every morning for coffee at Tim Horton's and since nothing there is gluten free, I need to take my own.
I have tried Tom Sawyer's. Any suggestions would be appreciated.

I will pass forward the flour recipe given to me:

3 parts white rice flour
2 parts potato starch
1 part tapioca flour/starch

*unless otherwise noted add 1 tsp xanthan gum for every 1.5 cups of flour

This recipe works the best out of everything that I have tried. In general, the more starches you can use the better. Gluten free baking is different than baking with wheat, and can often take time and patience before you will get good results. If you follow this recipe, it should cut down on the bad baking experiences.

Hope this helps.