What are good references for Gluten free baking
This is a very subjective question. For example: I find the recipes on Gluten-Free Goddess to use excessive Xanthan Gum (bouncy balls do not make good cupcakes). That being said I highly suggest you start with the basics and make your own flour to learn the balance of how different flours effect the texture and flavor of baked goods.

A few good books with recipes (and discussions) about gluten-free flour are:


Gluten-Free Quick and Easy
The Gluten-Free Gourmet Cooks Fast and Healthy


Although I don't have personal experience with The Gluten-Free Gourmet Makes Dessert or The Gluten-Free Gourmet Bakes Bread, I do trust Bette Hagman enough to suggest them as potentially good resources.

There are also a number of gluten-free flour mixes available which can be used as flour replacements in regular recipes to achieve gluten-free results:


Pamela's Baking mix
Arrowhead Mills Gluten-Free flour
King Arthur Gluten-Free Multipurpose Flour


Just a warning: Be careful! Many mixes say that they are 1-to-1 replacements, however they contain baking powder and sugar, so can cause things to go wonky. Additionally you need to understand that most gluten-free flours don't hold moisture as well as typical wheat flour, and you have to replace the elasticity provided by the missing gluten (for some recipes the prepared flour mixtures take care of this for you, however you may still need to tweak things). 

While I can suggest that you use meringue to help give cookies structure without having them crumble when picking them up, or that you use apple sauce in cakes to keep them moist. A lot of this kind of information comes from simply understanding the science of cooking (and baking). Suggested reading includes:


On Food and Cooking
BakeWise


Honestly there are a lot of resources out there and google is a great way to find them. If, however, you have specific questions about what went wrong with a recipe this is probably a better forum for that question than this current one.