Welcome to the board.
Your life will be much much simpler and safer if you can make the majority of your food gluten-free. All it takes is a crumb and you could be down and out for days. If they are willing to help you out with your new gluten-free diet at all, I would take them up on it... Gluten, well - any grains really - are not essential nutrients for people.
If you do keep a mixed house you will need to protect yourself (and here I disagree with Sweetea888 on a few things):
Do NOT share a toaster - that's not safe at all.
Do not share butters, spreads, or any condiment that can come in contact with breads of gluten (like squeeze mustard bottles).
No more gluten/wheat flour baking in your home. That dust can stay airborne for a long time and settle all over your food or utensils.
Be careful of crumbs in the utensil drawer.
Get your own cutting board.
Do not use cooking utensils or pans that have pits or grooves in them that may house trace gluten.
Beware of baking supplies like sugar that have previously had a flour coated spoon dipped into them.... Normal baking really won't be safe for you.
Don't share cooking water (pasta) or nibble around the gluten in food - it isn't always visible.
Label reading will usually tell you, honestly, what is in a food. If in doubt, don't buy something.
You'll get the hang of it. The firts sew weeks are tough but by mid summertime, you'll be a pro.