I guess I am not alone in my love of all things Julia Childs. I have the book, I have visited her kitchen, and I even have the French Chef series in my Netflix queue. What I love the most is how versatile her recipes are and the fact that by making them, your really learn to cook.
I have found that a lot of her recipes translate to a gluten free diet. She even gives directions on how to make sauces out of cornstarch instead of flour. My new favorite recipe for weeks worth of lunch is fresh Potato Leek soup. Follow her directions in Mastering the Art of French Cooking, Volume 1 and you will have a heaping pot of goodness. And it isn't even that difficult. I just use an immersion stick blender to finish it off and within an hour (most of that is simmering time) I am done.
Try these yummy add-ins:
Blue Cheese crumbles