Welcome to the GF vegan club 💚 I've been GF vegan for about 8 years now for both intolerance and ethical reasons. By already cooking for yourself, you're off to a great head-start. In addition to all the other advice here, I'd like to add two things that might help make the transition smoother:

• there are a LOT of gluten-free whole grains other than rice which are absolutely delicious and can help add needed variety: buckwheat, millet, quinoa, teff, etc etc; buckwheat flour is a must for me for GF pancakes
• a lot of people don't like vegan substitutes and get discouraged. When you're cooking, it can help to think about what it is that you like from the non-vegan option and then how you can make something that can hit the same flavor profile. For example split pea soup usually has ham in it to give a smokey, salty bite. So, in my split pea soup, I add chipotle peppers in adobo and it's AWESOME.