Always !
The base to gluten-free cooking is a strong carrier for the taste of things. Brew, bacon, creme fraiche or double cream are carriers to taste, but they make people fat as well. So every food that tastes intense, always has a high amount of fat inside. And if not its oversaturrated with gluten or other artificial aromes.
I always try to bring taste to food via the sauce, so I pretty much leave everything else alone. Salt and pepper are the only things I use on meat or vegetables, sometimes rosmarine, thyme and that stuff for good meat. The taste bringer tho is always the sauce. For an easy cream sauce, you can use milk, some salt, pepper and paprika for the color. Pepper is a taste carrier as well. Problem tho is without a base this sauce wont taste good. So I dont know if thats availiable in the States but there is gluten free vegetable stock. Meat stock you wont get gluten free. But with vegetable you can already make the sauce.
If you want to go advanced you can keep the brew of a good piece of meat. The brew is a perfect carrier for every sauce. You can freeze meat brew to ice blocks and keep it for about 3 months. You can make vegetable brew as well, by cooking all kinds of vegetables in a big kettle for an hour. You can freeze that as well and keep it for 6 months.
Another thing is a roux. It uses flour as a carrier which has coded sugar and fat inside. You put a piece of butter in a kettle and let it melt. Then you add a little bit of flour until it all piles up. Then you add a lot of water and keep on moving the stuff in the kettle all the time. At some temperature the thing will turn into a sauce. Now you can make good white sauces. You shouldnt add meat brew or other taste intense or tangy things, 'dark taste and flour' turns bitter. But you can add sweet taste or sour taste. The best thing is to add a lot of moustard then a drip of vinegar, some sugar, salt and maybe a shot of maggi and you get a perfect mustard sauce, excellent for fish.
To simulate maggi I found out that you can use lovage, the herb. You need some fat for it tho to activate, otherwise it tastes bitter.