I have had a number of people ask me about gluten free baking for them so I looked into what all this would involve, after researching I decided not to pursue this avenue because of the potential harm that gluten free customers could experience with cross contamination from wheat products in my kitchen. In my opinion I would need to have a dedicated kitchen for producing gluten free products as even one grain of gluten can wreak havoc on anyone with a gluten allergy/intolerance. Having a couple of friends that have Celiac's and seeing the pain they suffer from the affects of gluten on their system I don't want to take the chance that it could happen to my customers. The Canadian Food Inspection Agency has rules on what can be labelled gluten free, how many parts per million of gluten present in products is allowable to be labelled gluten free etc..
If you are going to make your own mixes then you will need to research and experiment with the different gluten free flours and binding agents that are available. It can be difficult to reproduce the texture of wheat based products in gluten free, and the product will be different, as gluten is what gives elasticity to baked products and allows them to rise when carbon dioxide is produced by the yeast during baking.
If you are going with a mix there are some good ones out there it's just finding one that you are happy with, perhaps you can ask your supplier for samples to try first.
I worked for a bakery a couple of years ago that decided they wanted to "jump on the gluten free wagon" and decided to go with a mix instead of investing R&D into their own bread product, it was well received it was purchased through Lentia, I don't know what other gluten free mixes they carry. This bakery did run into a problem with a customer over the gluten free labelling, the bakery kitchen was/is deffinately not gluten free, I mean they were turning out the gluten free mix onto a work table that had the previous flour brushed off, not washed and sanitized, and because of flours propensity to be airborn it was everywhere in the bakery. There was a small print disclaimer on the product label indicating that it could be cross contaminated, but they still had it labelled gluten free, long story short customer bought "gluten free" bread for son who has celiac's, son became sick from eating bread, customer sent letter to the CFIA, bakery had to provide info on product etc., was directed that they can no longer label product as gluten free, (i think they call it gluten friendly).
I guess that's it , sorry i seemed to have gone on a bit of a ramble, good luch with whatever you decide :)