I thought about it more and realized I do have one website I really like for recipes. She's gluten and dairy free. From memory I can't recall that she uses soy or eggs either...
http://glutenfreegoddess.blogspot.com/
And I totally forgot, I used to make muffins and cookies all the time with gluten-free flours and they WERE good. I just stopped making them because my toddler (who's the one with the allergies) just crumbled them all over the place every single time :tongue_smilie:
Oh and for baking, I substitute shortening for butter in a lot of recipes. Rice milk can be used for a substitute for cow's milk but it can be tricky to get the right consistency.
Oh and my favorite flours are sorghum and white rice. They taste the nearest to regular wheat flours, to me. I always use a combination of them, too. And they're fairly affordable.
Oh and if you bake a lot you'll want to pick up some xanthum gum. It's super pricey ($12 per package) but it lasts FOREVER so don't worry about the sticker shock at first :-) You have to use it when baking with gluten-free flours.
My other favorite gluten-free sites:
http://glutenfreegirl.blogspot.com/
http://www.sheletthemeatcake.com/
The hardest part is the multiple allergy thing. It's fairly easy to go gluten-free but add in the other allergies and recipes can be tough to come by. I find myself making pretty much everything for my son from scratch. Lots of fresh produce, brown rice and meats.