Not a problem in my house.
I have an iron GI system and can eat anything. I've eaten stuff that would make a Billy goat puke.
I've had to change the way I cook for my wife. And let me tell you, it isn't that hard.
Gravy? I am known in my kitchen as The Gravy Master. I can make any kind of gravy and make it gluten free.
Stuffing? I make two batches each Thanksgiving. One GF and one 'regular'. The GF is easy. Start with Van's Gluten Free Waffles. Then do the usual with whatever ingredients you like.
Beer? There is GF beer made with sorghum which is ok...but the latest cider ale products are really good...and GF.
Bread? Make homemade with Bob's Red Mill All Purpose baking flour. That stuff is awesome. You can use it just like regular wheat flour...from baking to making a nice roux for soups and chowders and sauces.
I could ramble on and on because I love to cook. And my wife can share along with me because with very little effort, there is always a workaround.
And if you care to add any others (either in this thread, or in private FReepmail), all would be appreciated.
Our Walmart has a special "Gluten-Free" section, which seems to be getting more and more things all the time, and another grocery store near us has little "gluten-free" signs under various food items all through the store, for both frozen and non-frozen food items (but we've also noticed that many of them seem to be a bit over-priced).
(Even a few of the "Progresso" canned soups are explicitly marked "gluten-free" now.)
Thanks again.