Keep it simple. The less ingredients, the easier it is to cook GF.
I can eat anything, but my wife and daughter are Celiacs. Being from Austria, my style of cooking had to change dramatically. But I adapted.
Attached are some images of Quiche, Marble Loaf cake, Schnitzel and Gnocchi, all GF.
This site has lots of good info and a question/answer forum (click on link on right side of page).
Here are my three favorite GF cooking blogs:
If you key in - celiac - in the search box on this web site, you'll find several prior discussions about various different foods. Here is one that references a couple of other celiac web sites. http://chowhound.chow.com/topics/574900
There are definitely a few nuances with flour substitutions, but nothing that can't be learned. You'll just have to find the one that suits your taste and texture preferences. Shopping used to be quite a pain, but most large grocery stores now have some type of gluten free section. If your's doesn't, try a health food/organic grocery/market (Whole Foods). If that doesn't work, there are many web sites that do mail order.