Going gluten free is definitely an adjustment, but it isn't as hard as it may seem. I keep "safe" flour, etc. on hand. I have made my own gluten free shelf in my pantry with all my goodies. I am finding it fairly easy to substitute in most recipes. For instance, this Parmesan chicken calls for breadcrumbs..but I just used cornmeal instead. It turned out very good!
1/3 cup Grated Parmesan Cheese
1/4 cup seasoned dry bread crumbs OR cornmeal
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. black pepper
4-6 boneless skinless chicken breasts
3 Tbsp. butter or margarine, melted
PREHEAT oven to 400°F. Mix cheese, crumbs or cornmeal and seasonings in shallow dish.
DIP chicken in butter; coat with cheese mixture. Place in greased 15x10x1-inch baking pan.
BAKE 20 minutes or until chicken is cooked through.
Adapted from KraftFoods