AResearch. Look up what needs to be done in your kitchen, research all the ingredients that you will be using or need to use. It's not as simple as just saying, "oh, I think I'm gonna bake gluten free today." There are many things to know to be truly gluten free.
My dad has had celiac disease for around 35 years (he is lucky in that his reactions are not severe), and I didn't know until I came here that if you bake in a kitchen that also is used for products containing gluten, you not only need to re-wash all the pans and utensils, but gluten can remain in the air for 24 hours after use of flours with gluten.
Are you considering offering GF products to the public, or is this regarding baking for a family member? For business, this recent thread had many good points: http://cakecentral.com/t/764696/is-it-easy-to-add-gluten-free-items-to-my-menu-or-not-a-good-idea
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