One of the main challenges with gluten free baking is trying to build structure. Try baking smaller shapes (small loaves, mini muffins, mini pizzas, cupcakes, etc.) to improve quality, since it is much easier to achieve a stable structure when compared to larger baked goods. In other words, you're more likely to succeed when baking in miniature!
Accept that you’ll have to go through several recipes until you find the one you like, and many times you'll be ready to hang up your apron and quit. Don't give up and don't waste your gluten free mistakes. Instead, turn them into breadcrumbs, cake crumbs for toppings, bread pudding, French toast, croutons and more.
Learning how to bake gluten free takes time, but always keep in mind that by eliminating gluten from your diet, you'll be able to eliminate your symptoms and reduce complications of coeliac disease or gluten intolerance.