Getting Started: Your kitchen

1. Cookware tools. A few of my cheaper nylon spoons/spatulas were cracked and food seemed to get stuck in them no matter how much I soaked them or washed them. I got rid of these but kept my better quality spoons and spatulas.  I didn't want to take a chance that food from my previous gluten filled days was stuck in there and would be cross contaminating my new improved gluten free food. Also, be aware if you have wooden utensils.  I donated mine to a friend because I was not convinced that gluten wasn't stuck in the grooves...this might sound borderline paranoid, but I wasn't about to take my chances.  However, I do have friends who kept their wooden utensils and are just fine.  A personal choice.   
2. Stoneware. This is just something to consider.  Because they are porous and absorb things with use I never felt comfortable using them knowing there was potential for cross contamination.  I was extremely sensitive to gluten and had gone through enough pain that I was not convinced stoneware was a good choice for me....so I passed my old stoneware along to some friends who appreciated the free gift! :)  However, I have heard mixed reviews on this topic and some people have kept theirs with no problems.  For me it was just a personal decision.  I have also heard people kept their stoneware but used parchment paper on it when baking.
3. Toaster.  I went out and purchased a cheap toaster that was my own personal gluten free one.  There are also gluten free toaster bags, I believe they are usually in the gluten free aisle at HyVee....I have never used them but have heard they work well and are especially handy when traveling.
4. Colander.  Even though I take pride in how well I clean things, there always seems to be a residue of some sort leftover in the tiny holes.  It is worth it to purchase a new colander and not risk cross contamination!
5. Butter. Peanut butter. Jelly. Etc.  Here are a few thoughts on these items in your fridge.  You can A) Teach everyone in your house not to double dip the knives when using on regular bread..... or B) Get separate containers and label which one is "gluten free" so you don't have to worry.  In our house I have my own peanut butter jar and butter tub.  Our jelly is the squeezable kind so we don't have to worry on that one.  Same thing goes for the mayo.
6. Grill.  Again, this is just something to think about and be aware.  This wasn't a problem at my house because we hardly ever use marinades or sauces when grilling....it is usually the plain meat on the grill....however if you are not sure of what's been on your grill, you will want to make sure you clean it extra well and do some extra scraping!  Another solution is use a grill basket to grill your stuff, or grill it on top of aluminum foil.  This also works well when going to a park or someone's house to grill, I always take my food in aluminum foil or a grill basket.
7. Cutting Board.  If your cutting board is wooden and you have spent some time cutting "regular/gluten" bread or other gluten products on it, then you will want to consider getting a different cutting board.  For me, I kept mine because I never cut bread products on it...only fruits and vegetables.