1. Segregate your foods so that no one mistakes your peanut butter with their peanut butter.
2. Designate the GF cooking utensils, not because utensils don't get un-gluteny when you wash them, but because having a unique style spatula or spoon is a great way to remember which to use when you have both gluten-free and gluten-full foods cooking on the stove at the same time.
3. Be careful, but don't make yourself crazy. I make sandwiches for the boys' lunch every school day morning on paper towels on the counter. After I'm done, I wipe the space down with a Clorox wipe and when I make my lunch, I don't do it right on the counter. I use a plate or a cutting board or whatever.
Figure out what systems will work for you. Eat safe, be happy!