1) Bread is best purchased out of the freezer section, and toasted before eating
Here is my list of gluten-free breads in order of taste preference (leaving aside the issue of which breads are healthier and/or free of other allergens):
Udi's Gluten Free Whole Grain Bread
Glutino Flax Seed Bread
Genius by Glutino Multigrain Bread
El Peto Brown Sandwich Bread
Metro also makes/sells a loaf of gluten-free french bread that tastes pretty good with olive oil and balsamic vinegar, but I'm fairly certain it would survive the apocalypse unscathed (if food doesn't go bad, we have to wonder if it is really 'food'?).
President's Choice just started selling a gluten-free bread in their bakery section, and it's pretty good. It's like the Wonderbread of gluten-free breads.
2) It's very easy to find brown-rice noodles these days. They taste great when they're first cooked, but they do not make great leftovers. I'll give more tips about noodles in a future post.
3) Don't try to recreate everything you used to eat, instead try to embrace the direction you're heading in. Your days of eating flaky croissants and phyllo dough are probably over. Generally, I recommend just accepting (and embracing) moving away from processed carbohydrates. That said, one of the easiest, and healthiest, things to bake at home is muffins. Gluten is what holds bread together, so you can kind of look at the muffins as mini loaves of bread. I'll include my favourite muffin recipe in a future post.
I'm pretty good at cooking my own food, but for some reason I never seem to get around to making my own vegetable broth. Usually, I just make my soups and stews with water, but sometimes I use a prepackaged mix