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Thanks for everyone's wonderful suggestions.  The summary is a bit  
long because the answers were so interesting and comprehensive:

-- I have my baking mix but there are some on the market just for  
coating meat, fish, etc. For stew I prefer to use potato flour as it  
helps thicken the gravy. 

-- use a mix of rice or potato starch or tapioca or corn  
starch.....Doesn't have to be the proportions that you'd need to bake.  
I just find that rice is too grainy alone and the starches are too  
light alone.   Dry chicken pieces, dip in flour mix, dip in beaten  
egg, and then redip in flour. Actually, I use a baggie for the flours.

-- I make Lemon Chicken using corn flour.  I found this recipe in an  
old cookbook, and the recipe actually called for corn flour, so there  
was no substitution involved.  The chicken fries up crispy and light.   
Ffirst dip the pieces in egg and then dredge in seasoned corn flour  
before deep frying in a wok. 

-- I use the gf flour mixes....like Domata or Bettey Hagman's for  
dredging ...but if you want to make a batter like coating use Pamela's  
pancake mix...makes great coating for chicken tenders or sweet and  
sour chicken recipes.

-- We like garbanzo bean or soy flour for meats.  Corn meal for fish.   
All three with salt and pepper mixed into the flour before dredging.

-- Fish and chicken are really good dredged in corn flour (not corn  
starch) or really fine corn meal.  I like dredging things in tapioca  
flour. 

-- To make a terrific sauce brown your onions or other flavorings in  
oil or butter, sprinkle with tapioca flour, stir to coat the solids,  
then add boiling stock or water, stir and simmer for a few minutes.   
Even a non GF cook friend tried this and now does it this way all the  
time.  It doesn't make lumps as readily as some other flours.

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