It depends on what you are baking. My wife does most...er...well...all of the baking in our house. As for a best bread recipe, I haven't come across one I truly like. My solution.....a lot of mayo. Most of what I liked about bread were properties that gluten instilled in it.
I'm the only Celiac in the house so I am loath (or should that be "loaf") to try many new recipes. After a $9 loaf at Whole Foods which I didn't like, wouldn't last due to no preservatives, and the layer of "smug," I'll just stick with the light tapioca loaf I get at the local supermarket and slather it with enough mayo to disguise the cardboard taste.
There is a yahoo group that has a lot of info for Celiac, just search yahoo groups for "Siily Yaks."
There are blood tests for the antibodies if you want to test before you go gluten-free. If you want to find out at a later date you would have to do a "gluten challenge." blech
I've been gluten-free for over three years now. I just go without, but lately there are more substitute foods that can mimic their gluten counterparts quite well. There is always hope for something better...
Jon, Co-moderator for Crohn's Disease and Depression forums
"The man who insists upon seeing with perfect clearness before he decides, never decides. Accept life, and you must accept regret." -- Henri-Frédéric Amiel (1821-81), Swiss philosopher, poet