1 About gluten-free recipes, from Steven's blog (where I cannot comment)...

Gluten-free, when done carefully, can taste as good for any bread product that does not suffer from being slightly nutty.

The "gluten-free is like cardboard" stereotype is currently well deserved for the reason Steven mentions: it's not financially worthwhile for restaurants or frozen food manufacturers to do gluten-free well.  Central to this is using rice or potato flour (which taste like cardboard) instead of quinoa, amaranth, or millet flour (which taste nice but slightly nutty).

But people with Celiac who have their own kitchens, grain mills, and time and eat tasty and affordable bread products.

For example, my website the pizza dough we make at home.  Waffles, pancakes, and scones also work fine.  (Stuffing too, which I should mention since it is Thanksgiving week.)

Cake or challah, on the other hand, are definitely weird for most people when they have a slight nutty taste.  Nothing can really be done.

2 Actually, I am fairly familiar with how this stuff can be done well. I have eaten some stuff made with rice flour that I enjoyed. For thanksgiving, most of what I ate was some truely excellent homemade stuffing.

While some of your recipes include milk, I notice that some do not. I will keep your website in mind for the future, but I generally don't have the patience and interest for baking. For your pizza dough recipe, take a look at how flour is spelled on ingredient line four.