Serious Eats - seriouseats.com

Bowl of oatmeal
Polenta cooked in chicken stock with cubes of cheese melted in
Coffee in all forms

Honeycrisp apples
Pumpkin spice lattes
Pumpkin pie
Pumpkin oatmeal... Pumpkin anything actually
Roasted Squash - any variety is good in my book

What about a nice cold fruit smoothie for breakfast? Frozen fruit blended into fruit juice is pretty easy on the stomach and packed with vitamins. Not to mention cold and refreshing! Add in a little yogurt or cottage cheese if they're up for dairy.

Playing on the multiple snacks idea - think of breaking down meals into various different "snack" items:

Nuts
Cheese
HB Eggs
Pasta, bean or rice salads
Crackers
Granola Bars
Yogurt cups (don't forget a spoon!)
Fruit and veg (with hummus if you wish)

If you get a small thermos, think really hearty - soups, stews, chili - they are all easy to make a big batch of and they usually taste better a day or two after they're made anyways, making them perfect leftovers.

As mentioned, all lactose free milks will be a little sweeter because of the breakdown of sugars. Might I suggest encouraging your son to try the milk with cereal or something first, where the flavor difference won't be quite as noticeable, before trying to drink it straight from the glass. I found this helped me get used to drinking soy milk when I went through a lactose-issue stint. Good luck, and as a few have mentioned, it will just take a little time and some open-minded thinking.

You may also find he prefers different milks for different things (drinking, cereal, etc). Play around with it!

Phew! Quite a list. Instead of looking at what she can't eat, focus on what she can - eggs, grains, vegetables, fruit, beans.

Some ideas:
Risotto
Grilled or roasted veg
Frittata
Spanish tortilla
Bean salads
Burritos or tacos - avocado, salsa, black beans, even eggs - you can make it a build your own if you want

Hope some of these help or at least trigger alternate inspiration for you

Deviant. I use recipes for their flavor combination ideas and proportions. Even baking is a game around here. There is still no science to gluten free baking, so I play as much as I want - an extra egg, a little whey protein, some flax, maybe some powdered shiitake, etc. I try to keep the proportions of wet-dry about even, but even that is a gamble. Haven't had any major flops yet, so it seems to be working alright.

I'm 21 and a total food geek. I'll second the good knives and add a nice BIG cutting board, baking pans/trays, mixing bowls, small utensils - whisk, spatulas, tongs, wooden spoons, etc.

The Boy and I do this all the time when traveling. It saves us money, lets us put together some great snacky meals we can munch on while we drive, is much healthier (we usually get fruit, cheese, some deli meats, and water), and I don't have to worry about any cross or direct gluten contamination. Its a great choice all around.

Another non-dairy milk is hemp milk. I haven't tried it yet, but it may be worth looking into? Manitoba Harvest is where I order my hemp protein from and I know they sell some. Good luck with the cornbread, seems soy milk is the most popular choice.

I have a couple gluten free cook books and find I really only use them for the baking recipes - the rest are easily adaptable (or already GF) so they're not really necessary. I'd look for a good Gluten Free Baking book - Bette Hagman is well known for her recipes as well as her flour mixes. One thing I'd look for in a GF cookbook would be the ingredient lists - some recipes require TONS of odd ingredients to "work" which makes them prohibitive for most (and are usually unnecessary). One tip for your friend is to play with the recipes - gf baking is far less of a science than what most assume "regular" baking to be. Each flour is different and will need different levels of moisture, baking time, etc. Its a challenge, but it can also be fun.

Watching my Mom's reaction to Timmies after living abroad for over 10 years and coming back to taste a coffee and donut for nostalgia if nothing else left her so sadly disappointed. I think like with all things, time and profit have gotten the better of the company. It was in the beginning, probably a great place to get a coffee and donut on the run, but quality has likely declined with its relentless expansion and focus on profits. Because of its name (and the fact that it is on EVERY corner), I think TH is just a national default more than preference. Most Canadian's grew up on timbits, so its just routine and habit to keep going back through the years. Its more tradition than taste. Taking away that taste, TH is nothing special, so I can see how it may not be making it in new markets, where its likely competing with existing "traditions" (ie dunkin donuts and krispy kreme).

My first thought was shortbread too, or ginger snaps, but thats a bit out of season.