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The March 2005 Kitchen & Cook magazine from the Culinary Institute of America has a great article on page 15: "Gluten Freedom!". In addition to gf recipes, they offer a mnemonic I've never heard of in all my years on this list: BROW (barley, rye, oats and wheat).
I have not visited their website, but if you are interested in a copy of this issue, you can call them at 800-424-7887, or see www.ciachef.edu. 
I have no financial interest, but was impressed that they even took care to inform readers that they must use a different rolling pin and work surface than for conventional baking, among other useful tid-bits and cooking/baking tips.
Hilary

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