I'd love to hear what you guys think of different cookbooks. Lately, I've been reading the Gluten Free Gourmet series, and they're pretty good. The Gluten-Free Pantry has some good bread mixes, although I'm still looking for something to mimic the protein structure of wheat for that fluffy bread interior.
I started trying to work with the gluten-free stuff when my sister-in-law ended up with really severe food allergies. (She's not an actual celiac sufferer, she has an allergy and gets puffy and itchy.) She's more like a little sister to me than an in-law, and it was heartbreaking to see her unable to eat food she really really loves. Since then, I've been trying to come up with modifications and equivalents, with moderate success. Bona fide successes: mac and cheese and thanksgiving stuffing. Not so good: bread. I can't get it to come out consistently, even with the mixes. Every 2 or 3 loaves I get one that's fluffy like a brick.
Lord Vader, as far as I understand, low carb and gluten-free aren't really similar. It's not about avoiding the carbs, it's more about avoiding the protein/gluten in wheat. It is a pretty nasty medical condition rather than a diet.