What a great topic! I too, prefer my GF homebrew to anything on the market here on the East Coast, with the exception of Green's. Green's Quest is my personal favorite.
My biggest failure to date was a Pumpkin Pie Spice IPA. It resulted in a drain pour, even after extended aging in hope of the flavor mellowing. I am 1 out of 3 on fruit beers as well. Frustrating.
My successes have been in the Pale Ale, IPA, and Pilsner styles. These make awesome beers; being gluten free is just an added bonus. I have also brewed several variations of a Blonde Ale that have turned out delicious.
My approach thus far has been to replicate sound brewing processes and sound recipe design. We as GF homebrewers are working in relatively unchartered territory. I try to be as sanitary as possible. I try to use as fresh of ingredients as possible. I have found that throwing an assortment of different ingredients in a batch just to hit a target SRM does work, but there is a risk of those ingredients losing synergy.
I have two temperature controlled freezers. I use one for ales, and one for lagers. Temperature control alone has resulted in much tastier and consistent results. Generally, I ferment my ales around 64F and my lagers around 55F. I bottle lager at 35F until they are consumed.
I use full boils now that I have a 15 gallon kettle. I use an immersion chiller. I pitch at fementation temperature. I routinely leave the beers in primary for upward of a month. I think GF beers benefit from some extra time on the yeast.
I use a stir plate for my yeast starters and try my best to pitch the right amount of cells. I aerate with pure O2 before pitching. I add gypsum to almost every batch, along with Irish Moss if I want really clear beer. I use diammonuim phosphate in my yeast staters and boils.
My point is that these are all small inputs, but they add up to solid results. The only thing different about my beers than traditional beers would be the main fermentable: sorghum. I personally like sorghum and thinks it makes fine GF beers. For some time I was partial mashing GF grains that I had malted myself. Truth be told, the end result was not worth the time and energy investment. Now I have been sticking to roasting GF grains and then steeping them in what will become a wort primarily of sorghum. I could not be happier with the results.
Sorry to be longwinded, but I agree 100% with the original poster.