There are tons of ones out there. I have a sister-in-law who has this allergy (also I enjoy cooking like it once in a while). I have spent alot of time on the internet googling recipies. Some things to keep in mind to alway check every ingredient and if you are not sure phone the manufactures number and ask. Some gluten-free pantry staples: gluten free all purpuse flour (or make your own with rice/potato flour), beans and lentils, rice, chickpea, soy, rice, tapioca flours, rice noodles, cornstarch, cornmeal, gluten free pastas. Things like condensed soups have wheat in them, barley, oats, malt vinegar, pretzels even some hot chocolate mixes as well as some pop (COKE products, I think) all contain gluten. Crazy what contains it but at the same time there is so much that you can do. Any recipe that needs thickened use cornstarch, substuite regular flour for gluten free in any recipe.One of my favoritve gluten-free recipes: 1 1/2 cup white rice flour, 1/2 cup soy flour, 1 tsp gluten free baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt, 1/4 tsp each of allspice, nutmeg, cardamon (optional), 2 eggs, 3/4 cup chai tea concentrate, 1/2 cup liquid honey, 1/4 cup oil, 1/4 cup unsweetened applesauce, 1/4 cup vanilla yogurt. Mix first 9 ingredients into large bowl. Mix remaining together in another bowl. Add wet to dry, stir till moistened. Batter will be thin. Fill 12 greased muffin tins. Bake @ 375 F for 20 minutes.Enjoy.