Welcome to this forum. No question is ever stupid, and this is a great place to get answers from experienced people. It is overwhelming to figure this g.free thing out at first, but just like some others posted, it will become second nature with time.
When I was first diagnosed with Celiac in the Fall of 2011, I remember having that fear of constant cross contamination...especially when you live in a household of gluten eaters too.(I have a hubby & 4 kids...only one child has to eat g.free). I had to figure this out without driving myself & my family crazy. It has actually turned out to be a great learning experience for all of us...it just takes time.
Make sure you have your own toaster, own butter dish(I keep my butter in a seperate cupboard), & own foods that are jar dipped(like p.butter, mayo, etc). I use all the same dishes & utensils for eating. I bake with the same cake pans, muffin tins, frying pans, etc...I just make sure everything is washed well. I found, with time, that most of my baking is g.free anyways just because I don't want to make 2 different meals or treats. I like the advice about the colander & teflon vs. stainless steel pans...I hadn't thought of that.
Anyways, good luck...you will get this down, just relax & give yourself time.