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!

I've taken a picture..I'll post it a bit later when I post dinner pictures. Hubby had a slice..he gave it a thumbs up! He said it tasted bready..LOL I guess that means it tasted like bread. LOL

We've been slowly easing back into cooking at my house, after the holiday gluttony and post-gluttony revulsion. Still trying to keep it light (ish), no big lumps of roast beast. Recently: - risotto of thai pearl rice, sauteed in olive oil with shallots and then cooked in white wine and chicken stock, finished with butter. Yup, that's going to shrink the waistline. - chicken breasts braised in milk and cream, with corn, capers, onions, and garlic. An old stand-by here. - salad of wilted greens and blood oranges, dressed with olive oil and blood-orange-juice, topped with half-raw salmon slices and crispy salmon skin. Separate skin from filets, salt, fry until crisp, then julienne and sprinkle over the salmon. SWMBO complained about the raw state of the salmon, that Philistine. - good old Basic Crab Cakes. I make this for the kids after an afternoon of watching SpongeBob SquarePants. I tell them these are ''krabby patties'' just like the ones served at the Krusty Krab, and thus try to trick them into eating crab. Never works, they insist that krabby patties are hamburger patties. How cows ever get to Bikini Bottom, they don't explain. Oh well, more crab cakes for me. - pesto a la trappanese with cute little corkscrew pasta. With the unusually fine weather in the Pac NW lately, we had some friends over for a lunch to celebrate the coming of spring, so we wanted a break from cold-weather fare with this summertime dish. Finding tasty tomatoes in February is tough. All the $3/lb ''vine-ripened'' tomatoes at the grocery store tasted like cold cardboard, but Costco came through with some unseasonably yummy cherry tomatoes so we were able to make this tomato pesto after all. - fried chow mein noodles with stir-fried ginger and garlic chicken and bok choi leaves. Build this up like a bird's nest in a wide, shallow bowl - noodles (nest), chiffonaded and just-wilted leaves (down), chicken (fledgling). Sprinkle with something red (fine dice of red bell pepper, or chopped beets) for color. - comfort food from my youth, dan chao fan (egg fried rice). There is actually a trick to this - cook the rice a bit dry, then spread it on a sheet pan and leave it out overnight to dry out (or, 15 minutes under the broiler) - that allows the rice to be fried crisp rather than turning into hot mush. Then add scrambled eggs, scallions, and chinese pork sausage.