I agree with Joel, this is a good informative thread about gluten diets. I am not gluten intolerant nor anyone in my home. Still, it is good information to understand. I thought I read somewhere that gluten and wheat flour can cause inflammation (general inflammation), though I don't know if that is true.
I needed to make a gluten free meal this past week and I learned a lot there too. There are certain brands (normal brands) of worcestershire that are gluten free, though they are not labeled as gluten free. Potatoes can be sauced up with a cheese sauce that is cooked down, and it thickens, so it would work for rice (if you can eat that). Green beans can be sauced up with cream cheese and herbs and cream. BBQ sauce can be made gluten free with the Shurfine brand of worcestershire sauce. Breading can cause issues with remaining gluten free, so try coconut flour or almond flour or crushed pork rinds. Thickening sauces is difficult without flour, so cook down the sauces.
I received an A++ rating on my cheesy potatoes, my sauced green beans, and bbq'd pork ribs. I hope in the future I'm able to put together another all grade A gluten free meal, so I'm not stuck on making only one.
I do understand that cross contamination is an issue for celiacs disease people and it is pretty serious. For gluten free hobbyists, it's just a little more trouble as a home cook.