I am gluten intolerant
so, very familiar!
You are right; gluten is in A LOT of places and can be hard to avoid. Luckily, there has been a huge increase--and I mean astronomical--in awareness of gluten issues just in the past five years. Akso, in availability of gluten-free and allergen-free products. Many products are now available in the regular grocery store--some in the regular aisles and many more in the natural foods section of the store. The quality of GF products such as bread and pasta has improved dramatically as well, to the point where you often can't tell the difference!
Sometimes, it's not about what recipes you can make, it's about what substitutions you need to make to make the recipes you are used to making. For baked-from-scratch items, you can use a GF mix or a GF all-purpose flour blend (Bob's Red Mill makes one that's decent).
Pasta: DeBole's makes the best GF pasta--watch cooking times really carefully for GF pastas
Mac n Cheese: DeBole's and Annie's both make a GF mac n cheese
Crackers: Glutino are the best--they have good GF pretzels too.
Cookies: any of the GF cookies are decent
Cereal: Chex, Fruity Pebbles, and now Rice Kripsies are all GF--in the organic/natural section, EnviroKidz cereals are all right and GF.
Bread: Udi's makes the best; Kinnickkinnick makes okay. GF bread needs to be toasted for best results, even when making a sandwich.
Cake: Betty Crocker makes good GF cake, cookie, and brownie mixes
pancakes/waffles/biscuits: Look for the GF Bisquik mix
Pizza: Can be made on slices of bread, or Udi's makes a good GF pizza crust
Soy Sauce: Tamari soy is a GF soy sauce.
If you want recipes that are naturally GF with no subs whatsoever, look for things that are rice or potato based. Subbing GF pasta in a casserole isn't that hard, really.