I'm a Celiac. Since being diagnosed in 2007, I've been baking up a storm. Here are some of the results. My criteria are GF, low-fat, high fiber, high nutrient content, and still taste okay. I'm a bodybuilder and can't afford the empty calories of refined foods, so tapioca flour, corn starch, sugar, etc. are minimized or eliminated all together. Same with "bad" fats--butter, shortening, hydrogenated oils. I use cottage cheese, pureed fruit, and olive oil instead. I mill my own brown rice flour, corn meal, soy, garbanzo, millet, quinoa, and buy sorghum in 25-pound bags. I like mixing them for their different personalities. If you don't have such a store of flours, use what you have.
Some people might question the use of Splenda, but I'm good with it. If you aren't, go ahead and use sugar, honey, or other sweeteners.