Cooking GF and CF is actually easier than one might expect, but it's definitely overwhelming at first. I make most foods from scratch and use substitues when I need to. There are plenty of products (flour, pasta, snacks, etc) available at health food stores that make it possible.
A great read is The Gluten Free Bible by Jax Peters Lowell. Anything you could ever want to know about gluen is in that book. The author also throws in some of her favorite recipes and lists a lot of her favorite gluten free items such as rice pasta, bread mixes, etc. I do have GF cookbooks, but honestly I never use them.
The tricky thing is eliminating hidden gluten. Casein is much easier to identify in most products. Gluten can be hiding under various names on labels including "natural flavoring."