You've had loads of great suggestions so far, but I just wanted to add a few... My three daughters all have coeliac disease, so we largely eat gluten free as a family and there is very little we find we can't eat/do.
Bread really is the one thing that can't be properly replicated gluten free. My DDs were too young when they were diagnosed to know the difference, but it is much harder to come to terms with gf bread when you've been accustomed to gluten bread. Our favourites are M&S brown bloomer and seeded bread, Genius Toastie and Schar baguettes and panini.
Most supermarkets now do extensive own brand gluten free ranges and have whole aisles dedicated to free from foods. But don't get suckered in and buy things 'free from pesto' - standard pesto should be gluten free, as well as pasta sauce etc. You will need to check labels, but just because something doesn't say gluten free, doesn't mean it isn't - if it doesn't say 'may contain gluten sources' or something similar, then you should be fine.
If you haven't already joined Coeliac UK then it really is worth doing, if only for their fab app where you can scan barcodes of food in supermarkets to see if it's gluten free. It's really helpful.
Eating out is getting easier and easier, with an increasing number of pubs and restaurants upping their game in terms of their gluten free offerings. Be careful of chips though - a lot of places still haven't learned that if they're fried in the same oil as gluten containing things, then they're not gluten free. If you're on Facebook, it's well worth joining the Coeliacs Eat Out Too - a brilliant group where people post about experiences in restaurants around the world, so you can search if you're going somewhere in particular. We went to Devon for a week this summer, and I was able to find a few places in advance where we could eat (and we ate very well - even gf pasties and cream teas!).
I really would recommend getting a separate toaster - it's a pain in the arse having to use the grill or toaster bags every time. You'll also need separate butter and things like marmite, peanut butter etc as they will have crumbs in from gluten bread.
I do a lot of baking and hardly ever use recipes designed specifically for gluten free flour. However gf flour does have a tendency to absorb more liquid, so depending on the recipe I add a couple of tablespoons of milk which helps. I promise you that no one notices the difference...I held a gluten free coffee morning in aid of Coeliac UK a few months ago and the cakes pretty much sold out 
. If you want any recipes or tips, please PM me.
I know it's overwhelming and tricky to navigate to start with, but it isn't as awful as it seems to start with. Any queries, don't hesitate to ask .