I love making pop overs, pancakes and syrniks (quark (or ricotta cheese) patties with a bit of rasins and tiny bit of flour), using a mix of rice flour, potato flour and tapioca starch in place of wheat flour (basically it substitutes flour 1 to 1 in any fav recipe for non yiest bread for you). It also makes a great pie crust. Choco's recipe for fermented corn bread was excellent, but alas my folks do not like cornbread and it took me a few month to eat some of it.
I also enjoy flour-less treats, meringue being my favorite, but again, no-one likes it, so I don't make it.
EDIT: The proportion for flour is 2/3 rice flour, and 2/3 of the rest potato starch, and the rest - tapioca, with ~ 1/4 tsp of gum for 'stickiness' for stuff like pop-overs and muffins.