Gluten free diets can actually be pretty simple once you get the hang of everything. Yes, gluten does tend to be in everything and it sucks, but there are tons of gluten free options out there too. Some really common and cheap alternatives are corn, rice, and soy. I am also corn and rice free though, so that makes my gluten free diet even tighter and harder.
A lot of food labels nowadays will state if they are GF or gluten free, since it is becoming more common. Some key words and foods you need to look out for as far as gluten goes include wheat, barley, oats*, farro, triticale, semolina, durum, rye, malt, soy sauce (unless indicated gluten free), caramel coloring (unless indicated as organic or gluten free), and modified food starch (unless specified). Seasonings and natural flavors should also be avoided unless it's pretty clear that the product is/will be gluten free.
*There is such a thing as gluten-free oats, but even that is tricky. Some that are gluten-free can tolerate them, but some get the same reaction as they would gluten. I cannot tolerate gluten-free oats at all.
If you guys want to bake, there are a TON of different flours out there to try, if you're into experimenting. Tapioca starch, rice flour, corn flour/starch, potato flour/starch, arrowroot starch, nut flours, millet flour, sorghum flour, bean flours, buckwheat (Don't be mislead by this. Buckwheat has no relation to wheat and is totally safe.), etc. etc. Although I will note that first time experimenting can be frustrating. It took me a year to get everything down pat and now I can make all sorts of awesome cookies, desserts, even bread.
If you don't want to experiment, there are already prepackaged flour mixes you can buy that contain a variety of flours that basically takes all the work out for you when substituting for regular wheat flour in recipes. There are also prepackaged baked good mixes too.
Basically when you start the diet, it'll be a hunting game finding products to eat again. It'll take a bit of practice, but in no time you should be able to pull things right off the shelf without questioning whether there's gluten in it or not. Oh, but I should note that if a product's overall packaging has changed, it's safe to recheck the ingredients. More than once I've picked up something I used to eat safely, only to have the ingredients changed on me!
Don't expect to like everything you eat either when first starting, especially if you've been an avid gluten eater. I know when I first started, I hated almost everything. My taste buds weren't used to the texture or overall taste of gluten-free foods and it all just tasted gross and weird to me. It'll take a bit for your taste buds to change, but give it time and they will. Now I love pretty much anything gluten free. Not that I have much of a choice anyway, heh.
Anyway, I know this is long, but I hope this helps! Good luck!
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