Going GF can be very daunting at the beginning BUT much of your diet is naturally GF and it is possible to make much more GF with little tweaks - for example you say upthread about it being ok if the kids eat GF sometimes - how about roast dinner with roast spuds, all the veg, gravy etc - just substitute cornflour for any normal flour you might use in cheese/ white sauce etc. Same for cottage/ shepherds pie, curry and rice, casseroles etc. Jacket potatoes, salad etc all fine. You say you cook from scratch which should make it easier but if you use e.g. gravy powder/ stock cubes then the kids will not know the difference. Any meat and potato/ meat and rice dish is often gluten free or just needs a tweak. All meat, eggs, veg are fine and SOME grains - e.g. corn, rice, polenta etc - you just have to be aware they can be contaminated if processed (e.g. rice crispies/ corn flakes should be GF but they are not - you have to get the free from version). Nearly all cheeses are GF but you have to check the packets fro some - e.g. some cottage cheeses/ cheaper cream cheeses
It is only if you want to go down the pasta/ biscuit/ bread (e.g. pizza) line that you really need to make major substitutes from the free from aisle. As above other cereals like rice crispies/ cornflakes etc could be GF but you often need to to look in the GF aisle as the 'normal' e.g. Kelloggs/ own brand ones often contain traces of gluten. You can get gluten free oats for porridge/ to make your own flapjacks (again these could be GF but are often not so you have to get the pricey ones from the GF aisle) and there are loads of substitute flours for baking but as others say look for GF recipes - GF cake/ bread baking is a bit of an art form. Chocolates/ other treats are variable - go to / join Coeliac UK - and google is your friend here, you can google the ingredients of almost any brand
Sauces can be variable - some are fine, others you need to get the GF version but it is always worth checking as sometimes the normal version is just fine and you don't have to pay for the pricey one - e.g. we found a mainstream pesto was GF and quarter of the price of the 'free from' version. You need to check for mayonnaise - not sure - but often a 'normal' version of many sauces is fine. Many crisps are fine, some are not
Most drinks are fine - just be careful with e.g. Horlicks. When it comes to alcohol all beers are out unless they are special gluten free ones - but cider is generally fine. many spirits are ok but whiskey is variable
The big thing is, if you are diagnosed as having Coeliac disease, then you have to completely jump on the GF bus - that means not thinking a tiny bit won't matter e.g. don't eat a a gluten free scone if it has been on the same plate as ones with gluten in (many cafes just don't understand this); don't cut cheese for you with the knife you have used to put butter on the kids bread (not using the same butter either if a knife has been put in it that could be 'contaminated'). It is very easy for people to follow a mainly GF diet and all those who follow it as a fad support the free from aisles and make it possible for those who really need the diet to have far more variety in their diet BUT be aware that those who follow it as a fad, and those who work in cafes etc often do not get the difference between a real auto immune disorder where you should avoid all cross contamination and those who have an intolerance or just like faddy diets
It seems like a big faff at the beginning but you get into the swing of it and it DOES get better. Visitors often just don't know we are a gluten free house but I don't tend to do things that are based around bread - our 'easy' visitor meal is jacket spuds
One thing to be aware of is snacking on the move - often there can be nothing you can grab on the go from e.g. a garage - get used to making sure you have something with you 
(well that was a bit of an essay, hope it helps and really hope you don't need to know any of it )