An important note on corn since that seems to be the ingredient of choice in gluten-free lifestyle. New research is emerging, and there is tons of anecdotal evidence as well, that perhaps people who have issues with gluten may have issues with corn. First, some studies indicate that corn gluten may be similarly structured to gliadin (wheat gluten) and a person that is already sensitive to gliadin may not be able to tolerate corn gluten.
Another factor to consider is that corn is highly GMO and pesticide-laden so at the very least, be sure you are buying non-GMO organic corn.
Third, especially given the burst in the gluten-free market, there are now myriad processed gluten-free products. These are largely corn or rice based. I would encourage anyone to consider that replacing one kind of processed product (traditional breads, candies, chips, packaged foods, etc.) with another (gluten-free versions) is not healthful. Eating whole foods is healthful.