OG: lots and lots of gluten free recipes out there. Your best approach is to use recipes that are already naturally gluten free or that require minimal substitutions (e.g. if small amounts of flour are used as a binder, it's pretty easy to replace). Making really bread-like things (inc. e.g. pasta) is really not worth the expense (for packaged goods) or hassle (for homemade). We have a friend with celiac disease so we've gotten pretty good at this game.

Some ideas:

-Soups are fantastic, they rarely contain anything gluten-y. The most you normally need is a little flour to thicken something up, but it's easily replaced by e.g. corn starch (also works for things like cheese sauces).
-Protein-heavy dishes work pretty well - the only issue is using off-the-shelf marinades, a number of which are not gluten free. We use spice rubs, mediterranean/middle eastern flavorings, asian-style marinades (you can get GF soy sauce and build something around that), and things like BBQ pulled chicken/beef/etc. Hamburgers and hot dogs and the like can be challenging due to fillers, but some GF options exist, and it is easy to make hamburgers without gluten/bread crumbs. Fish works really well as well - most fish recipes require no or little gluten. Sushi works really well.
-For sides, just stay away from anything with wheat. Vegetables work really well in a variety of contexts, and if you're craving something starchy there are always options like potatoes au gratin or the like. Bean-based dishes also work pretty well.
-Salads are easy, just keep an eye on dressings (we always make our own anyways - cheaper and better and only takes a couple minutes). No croutons, but that's hardly a big loss. Starchier salads using quinoa bases are a good option as well - good for lunches etc.
-Desserts are much more challenging. Our two go-to options are a flourless chocolate cake/torte that uses a small amount of ground almonds in place of the small amount of flour normally in the recipe. The other option is chocolate bark - essentially melt some good quality chocolate and pour into a sheet, sprinkle on various options (we like nuts, craisins, sea salt, etc.), let harden in fridge, break up and serve. There are a lot of GF dessert options out there but I think most of them suck when they're trying too hard to mimic something with gluten - e.g. pies or whatever. If you're in the 'oats don't contain gluten' part of gluten free, you can always do things like apple or cranberry crisps as well, though the recipe will need some finessing.

The internet is your friend here. You can take nearly any recipe you guys frequently use and Google for 'X gluten free' and you'll likely get at least some decent ideas. One of the advantages of the GF craziness nowadays (despite the fact that 'gluten sensitivity' is probably a crock and only people with legitimate celiac or the like really have an issue) is that there are a lot of options, and it's pretty easy to google to find out if a given packaged food is GF - lots of them are even labeled nowadays. Another advantage is that if you stick to proteins and vegetables, you'll probably have a much healthier diet as well rather than eating a lot of empty (albeit delicious) carbs.