Gluten Free and Low Glycemic Index - is this possible?

I've been interested in cooking Low GI for a while, but it felt overwhelming.  A friend gave me this book:  The New Glucose Revolution Low GI Gluten-Free Eating Made Easy: The Essential Guide to the Glycemic Index and Gluten-Free Living available here on Amazon.com.  

It still seems hard to handle, but I intend to keep chipping away at it.  One thing that has been bothering me for the past couple of years is how much of our food ends up being high in fat or sugar to compensate taste-wise for the no gluten.  So, I'm intrigued with some of the recipes in this book - including one for brownies.  I intend to try some of them out after Thanksgiving.  I'll let you know how it goes!