Can somebody enlighten me about gluten free cooking?

For those of us with Celiac type of disease, gluten intolerance or dermatitis herpetiformis, gluten free cooking is really a medical necessity. Whenever a gluten free diet is prescribed, we have to learn how to remove all the traces of gluten from our diets. Suddenly we realize how vast is the use of gluten is in our food supply. Whole grains, flours and starches that we are familiar with are wheat, rye and barley are all are off limits in gluten-free cooking. A Gluten free cooks must always learn the characteristics of an often unfamiliar list of safe ingredients of the gluten free grains, flours, starches and the gums. The gluten free cook has to definitely learn how to spot sources of the gluten in processed foods. Hundreds of the processed foods contain gluten, from the canned soups to the soy sauce. Yes the soy sauce. Reading the labels on each and everything becomes second nature to gluten free cooks.