Gluten Free Spaghetti Night?

This past week threw me in a direction that I have been avoiding for a long time.  I went, kicking and screaming, but I went.  I went GLUTEN FREE!  I'm at the 1 week mark since I started this.  I know I haven't been perfect, but for me, a huge leap!  I've had really bad "tummy issues" for about the last month (I'll spare you of the nasty details) and been trying to figure out the cause.  At first I thought it was from when I was sick, but a month later nothing had changed.  Which meant I needed to try a diet change to figure this stuff out.  I do think its fair to say that I have IBS, but it got out of control!  Gluten free for a week and I feel better, going through less toilet paper, and it really hasn't been as bad as I thought it would be.  Ask me again in a month though!  So, here begins a new journey of my life.  :)
I bought some brown rice pasta (about 3 months ago, haha!) and thought it was a good time to try it out!  So I made my mom's spaghetti sauce and it was so good!  Not bad at all and the flavor of it wasn't too off from regular pasta either.  I can do this!  Any tips for this first timer with gluten free?  What are some of your favorite GF products?

I only used 1/2 of the mega jar of sauce I had.

Mom's Spaghetti Sauce
In a large pot brown:
1-2 lbs ground beef (you could use sausage if you like or even turkey or any combo that you enjoy)
1 diced onion
3-4 minced garlic cloves
Add:
1-28oz or 2-15oz cans of tomato sauce
1-14oz or 2-6oz cans of tomato paste
1 jar of spaghetti sauce
1 jar of water
1 tsp basil
1/2 tsp oregano
1/2 tsp parsley
salt and pepper to taste
sugar to taste (Start with 2 T and go from there.  I like it a little sweeter and use about 1/4-1/3 cup)
Let simmer about 1-2 hours and serve over your favorite pasta or use it make lasagna.
Freeze any extra to use later!



This is where it starts to smell delicious!

Adding all the spices and everything nice :)

On my brown rice pasta.  A wonderful healthy dinner!