This is the question I think I get asked the most - what kind of mixer do I use? I've always had a KitchenAid mixer. When my last one finally gave out I bought the KitchenAid Artisan to replace it. It's wonderful for mixing up gluten-free batters and doughs which can sometimes be a bit heavier than wheat based doughs.
Always get the models with the tilt-heads. Some had said KitchenAid had changed and was now being made in China, but these are still made in the US.
For almost half the price of the KitchenAid mixer are two stand mixers from Hamilton Beach. The Hamilton Beach 63221 Stand Mixer would be my next option, mainly based on the reviews from bakers and those comparing it the KitchenAid.
Another possibility would be the Hamilton Beach 63227 Mixer also coming in at about half the price but many Amazon reviewers found it comparable to a KitchenAid.
Just make sure whatever mixer you get has at least a 4.5 quart capacity. You'll need at least that size for many of the recipes in my cookbook.