I am vegan and gluten free. I don't miss gluten at all, preferring the taste of natural foods like vegetables, fruits, seeds, nuts and legumes. I eat cassava bread and for starch in meals have potato or sweet potato, corn, brown rice, millet or quinoa. I would like to have cornflakes for a light meal but the gluten free varieties I've seen so far are overly sweetened with fruit juice. Oatmeal is gf but has a protein very similar to gluten and some people react as if it were gluten. Unfortunately I do too.
Instead of thickening with flour I use channa (chickpea) flour. There are gf flours available for baking but I don't bother, I found it easier to change my style of eating altogether rather than be constantly looking for wheat substitutes.

if you are out of gluten, I have a 5 gallon bucket in my kitchen, I could send you some.

All joking aside (well, I DO have the aforementioned bucket), I do bake with a variety of flours that I grind myself with my kitchenaid grinder attachment.

chickpea flour makes great gravy, soy flour adds protein, bean flours can give some interesting flavors and are great for thickening soups.

oat and barley flours are great additions to bread.

I don't do it get away from gluten. I actually ADD gluten to things. I do it for diversity and overall nutritional completeness.

If you make your own flours, you should note that many bean flours are actually toxic till cooked. it doesn't take a lot of cooking,a nd they TASTE TERRIBLE before they are cooked (for a reason), so it is pretty easy to tell when they are no longer toxic.

if you buy the pre milled stuff, they actually cook it, dehydrate it, THEN grind it into flour, so no worries there.

Good luck!

Once you learn more about what is gluten free, many ordinary recipes can be adapted to use gluten free flour - takes a bit of experimenting though. You can thicken sauces/gravy with cornflour.

You can search the internet for loads of recipes for adaptations of most of your favourite things.

Also check out the 'Celiac disease' board for ideas.

mercola.com sells cocoa cassava bars. they are supposed to be great. never tried them but will soon.
i eat rice bread. I made it successfuly twice (out of about ten times :)
I usually just buy the Food for Life Brand of rice bread. It is great. It has lots of fruit juice for sweetening but I allow myself that.
I have a rice cooker and cook rice or quinoa in it and add toasted sesame seeds or nuts to it.
I also eat a lot of fermented foods (mercola.com has the recipe if you search the site). Feremented foods are inevitible (at least for me) once you venture into gluten free land. seems like it is part of healing your gut from what gluten did to it.