I have had good luck with this recipe: Gluten-free Pizza Crust Ingredients: 1 Tbs. Yeast 2/3 cup Brown Rice flour 1/2 cup Tapioca flour 2 Tbs. powdered milk or extra Tapioca flour (I actually used dry buttermilk because I had some) 2 tsp Xanthan Gum 1/2 tsp salt 1 tsp unflavored gelatin 1 tsp Italian Seasoning (I just added some Garlic Powder, Onion Powder, Thyme, and Rosemary to taste) 2/3 cup warm water, approximately (temperature around 100 degrees, not too hot or it will kill the yeast) 1/2 tsp sugar or honey or agave (I used sugar) 1 tsp Olive Oil (I think I'll add 1 Tbs next time) 1 tsp cider vinegar Directions: Add all ingredients to electric mixer bowl and blend on low speed. When blended, mix on high speed for about 3 minutes. If mixture seems too dry (the machine is starting to bounce around), add a bit more water. The dough should be soft. Put the dough on a (rice) floured surface, and form into a ball. Then flatten it out slightly into a circle with your hands. Place the dough on your Pizza pan, and begin working it out into a larger circle, pressing from the middle out. Work it to the size and thick/thinness you prefer. If it cracks in spots, just press it back together. When you have it at the right size, thicken up the edges a little to keep your toppings on, and so it looks like a Pizza (LOL). Set it in a warm place and let it rest for about 20 minutes or so. Meanwhile, preheat the oven to 425 degrees. After resting (the Pizza, not you) pre-bake the dough for 10 minutes. Remove from oven and add your toppings. Bake again, for about 15 to 20 minutes, until until the cheese is melted and the crust edge is nicely browned. Here is a link that might be useful: Gluten free pizza

Don't forget that flours are often used as thickeners in items like sauces and could even be in the deli meats. Definitely consult with him and see if you CAN make him a meal. Some are so sensitive that you can't technically share utensils or cookware, so like the toaster example you couldn't fry something in a pan or use your spatulas. If they're extremely sensitive, you can't put it in the same cooler with the other foods, and actually the cooler probably could already be contaminated if you kept sandwiches in there before. I know a number of Celiacs and though I'm dubious about some of their concerns, since some just plain go overboard, keep in mind that if you make the food and they get an upset stomach you get blamed. Meats are often good, but beware of sausage - check the package, or better yet have him do it. Maybe he could provide the items and instructions for you to prep for him. Fruits and vegetables are normally pretty safe. Talk to him and decide what you're both comfortable with having you do. It could be a simple thing that he needs to minimize, or it could be something more serious. Sometimes it's better that they bring their own.

I've done a little gluten free baking, and I've had some times where the loaves are reasonable looking, and others where they were mishapen. I think it helps to beat the batter longer. But I also think it is very difficult to produce a gluten free loaf that really looks like a wheat-based loaf. They just aren't as pretty and don't rise as high. I only eat GF bread occasionally--and usually just as toast. I haven't made a loaf that I could really use very well for sandwiches. I think the foccacia or wrap recipes work better. There may be more experienced GF bakers who will have tips on getting better results, and I would be grateful to hear them too!

Looking for a recipe for gluten-free zucchini bread