I have also had problems with most GF pasta (except Spaghetti--I'll have to look at the brand tomorrow when I get home and can check my pantry because I didn't even realize it was GF until I went to make more!), because it always just ends up turning to mush.
If you start eating a lot of GF breads, just be mindful that the sugar content is usually a lot higher. And, when I first tried to bake with coconut(?) flour, I ended up dumping in way too much butter to try and make it more doughy/less dry, that it was definitely not healthy lol. I've gotten a little better at figuring substitutions out, but it definitely takes some experimenting.
If you have Giant/Martins, they have awesome GF bagels. I actually prefer them over Udis. They're branded Nature's Promise, but I'm not sure if you can get them anywhere but those grocery stores/how nation-wide they are. They also don't come frozen, which I think is a big reason I prefer them, but they mold pretty quickly.
