If you have a particularly sticky bread dough, you can spread it out over your greased and floured surface with greased saran wrap placed over it. Of course it gets sticky and you lose some of the substance, but it greatly assists in spreading out dough flat.
Another good thing it is good for, is if you make cinnamon rolls and need to begin to roll them up. lightly lift the greased saran wrap from the sugared/spiced edge and it will naturally roll the cinnamon rolls instead of it going everywhere or sticking to you. you can do this all the way to the end result. I haven't quite figured out how to cut the cinnamon rolls without them falling apart, but I have figured out how to make the roll.
Another way to mix your flours/dry mixed ingredients is to place them in a large bowl and use a whisk. A little dusty, but it does ensure everything does get mixed well, such as making flour mixes to place in containers.
For cakes, make sure to grease AND flour your pans. they release much better in the end result.
Wax paper is extremely handy when freezing GF breads or cookies for later cooking excursions... and enables you to freeze more on a baking pan at once, and remove later to place in plastic bags. Extremely handy when you have a chest freezer!!!