I've found that GF baked goods usually turn out better if I mix them much longer than traditional baked goods. That, and I often let batter rest for 30 minutes before baking. The Cook's Illustrated GF cookbook is fantastic, but I think most, if not all, of the bread recipes rely pretty heavily on eggs. I can't think offhand of a GF bread I've made recently that didn't have eggs.
We have a lot of kale coming in from the garden this year, so I've been making beans and greens - essentially kale sauteed in EVOO with a hefty amount of garlic, thyme, maybe a little crushed red pepper or rosemary and some canellini beans. I finish it with basil oil, pesto, or olive tapenade. Serve it in a bowl over rice - done!
My kids love garbanzo beans and carrot stew : Saute a finely chopped onion in olive oil, then add 3 cloves of minced garlic, 1/2 t turmeric, 1/4 t cinnamon, and cayenne pepper to taste. Bloom the spices, to bring out their flavor, then add 3-4 carrots and 2 1/2 cups of chick peas (about 2 cans) and a handful of cilantro, if you like cilantro. Cook until the carrots are tender (15-20 minutes?). I have kids that don't like cilantro, so I reserve it as a garnish and serve over couscous, but you could certainly use rice.