Going gluten free can be pretty overwhelming, especially if you have to make the transition quickly. Here are a couple tips I've learned and hope they can be of help to someone! :)
1.) Flour storage~ I have tried all sorts of contraptions to store all these flours I bake with, especially with limited cabinet space, and I've always come back to this~the easiest method I've come up with. I use small Tupperware type bins to hold the flours and label the front. They are 6 inches wide, 9 inches long and 3 inches tall, so not big, but they work fabulously. You can take off the top and scoop off and level as much flour as you need, and not make a huge mess. (They often sell them new at Goodwill for $1 a piece, or the Dollar Tree & Target sells similar ones). Then I keep big bins of the flours in the garage in big food storage bins, with lids. I'm sure there is a better way to store flours, prettier too, but this is the best I've come up with.
2.) Purchasing flours~ Lots of places sell GF flour, from Fred Meyer to Safeway, often in small, Bob's Red Mill bags, and it's not cheap. Winco sells rice flour and tapioca flour, among other GF flours, reasonably priced, in their bulk section. I've found the cheapest way to buy flours is to make the trek out to Bob's Red Mill in Milwaukee and buy them in 25lb. bags, then store them in food storage bins. Their flours are always ground and bagged in a guaranteed gluten free environment so cross-contamination is not an issue. Plus, I met Bob the last time I was there, and he's super kind, one of the reason's I go back & recommend them! :)
3.) Trader Joe's has an awesome gluten free selection. Just ask and they will give you an entire list of every item in the store that's gluten free. I LOVE their brown rice tortillas and their pasta is excellent and the best price around at $1.99 a bag (16oz). Plus they have different shapes in spirals and tubes so kids like to eat it. I go there for tons of stuff, but the is pasta my driving force.
4.) All purpose flour mixes~ There are lots of mixes you can substitute for regular wheat flour. But whenever a recipe calls for wheat flour, this mix almost always works out. I use it for all sorts of cakes, cookies, anything breaded or baking really. It's very similar consistency to wheat flour and I love it. Simple too.
1/2 cup rice flour
1/4 cup tapioca flour
1/4 cup potato starch flour
1/2 tsp. xanthan gum.
5.) Just try it~ I've so very seldom found a recipe that can't be made gluten free. So from one gluten-free'er to the next...just try it! Swap the flours, swap the pasta, whatever. Odds are...whatever you cook won't be SO un-edible that you can't choke it down. And if it is, well, that's what your dog is for! :) This is how I came up with some of my ultimate favorite recipes! I honestly don't mind being gluten free now because I can make most things to cook & taste like the gluten I was used to. It's actually a blessing in disguise I think. :) Good luck!!