Some tips on baking for the holidays gluten-free, and a recipe for cookies and bread...http://energytimes.com/pages/features/1114/glutenfree.html
The biggest pitfall in baking truly gluten-free is often lack of knowledge.
People who think they’re cooking gluten-free usually don’t realize their pans are contaminated with gluten in the corners. Further, their counter space is dusted with crumbs from toast and grains of flour from earlier baking projects. “Even their cutting boards have minute bits of gluten in them,” Wood says.
To avoid these problems, Wood says she spent a lot of time in the kitchen during holiday visits watching food preparation to avoid any slip-ups.