Go ahead and try the gluten free breads and such on the market like Udis. But if you want to skip that, most of them are complete rubbish. In general, if they have done something to try and replace the wheat, it turns out terrible. I mention Udis because its pretty widespread (look in the freezer in the "natural foods" section), but in my opinion it tastes like it was made from drandruff flakes and despair.
Instead, focus on finding foods that never had wheat to begin with. For example, Japanese rice noodles are delicious. But gluten free spaghetti noodles are something Satan would serve as eternal punishment for gluttony.
Ikea sells a couple of frozen cakes that are amazing.
Here is the chocolate one. I had this available at a party of 10 year olds. Only one girl was gluten free, and there were regular cupcakes also available. This cake got eaten entirely, and there were cupcakes left over.
Blue diamond makes a series of crackers called
Nut Thins I have tried many of them, and mostly they are good. Depending if you like the flavor of almonds or whatever.
Polenta is pretty good. I like the one in a solid tube, rather than the corn meal mash. You slice this biz into disks, fry, serve with spaghetti sauce or marinara sauce, add some sliced sausage and shredded Parmesan as well. You can get these tubes at most grocery stores. Its a pretty good way to keep enjoying the spaghetti style dishes.
There are a lot of gluten free cereal in the "natural foods" section of the grocery. However, there are also cereals in the standard aisle that are gluten free. Rice Chex for example are gluten free. But beware. Corn Pops and Rice Crispies are not.
Most potato chips and tortilla chips are gluten free. But be careful with the flavoring, some of the flavors like barbeque have gluten in the flavoring.
On the flip side, you are going to have trouble when going out to eat. Lots of stuff has breading, or flour added as a thickener. And some places use the same griddle, even though bacon is gluten free, it may have been cooked on the same griddle as some pancakes. Also fries are cooked in the same deep fryer that held chicken nuggets. You will find that its easier to be gluten free if you frequent asian restaurants, places where rice was the grain, and wheat was not really a thing.
A lot of yoga moms have gotten into gluten free because its a fad, and that has caused concern for those with celiacs. Restaurants roll their eyes now when asked about gluten free, they don't understand that cross contamination is a big problem.
Why do it know this stuff? One of my siblings has a severe gluten allergy. Like, eat a bite of cake and go to the hospital severe. Like cross contamination and spend the rest of the day on the toilet severe. So I have learned a bunch about it from family meals, both cooking in and going out. (my sibling is 20 years younger, so we didn't really grow up together, if that makes any sense)
Bunnies like beer because its made from hops.
) we will be switching the whole family over. Seems only fair and his little brother is only 2 so he won't know the difference; but we want to maximize our chances at being successful so we need this to go as smoothly as it can. We have appointments scheduled with a dietician as well as a pediatric psychologist and my wife and I are both furiously reading everything we can. But some of the best advice I've ever Heard has come from you fine folks, so please drop some knowledge on me. We're anxious to learn. 
