The equipment is the same as brewing regular beer. There is lots of debate whether a secondary fermenter is necessary and worth the risk of exposure to oxygen and introduction of bacteria. I use one because I go at least 3 weeks total (1 week in primary and 2 to 3 weeks in secondary) so I like to get the beer off of the trub. Your choice. I would look for a starter kit on sale and fill in as needed. My suggestion is to get a starter kit that includes the 5 gallon secondary fermenter (PET better bottle). The kit will come with bottle kap tool etc. I would also use a plastic bucket for primary fermentation rather than a carboy because the plastic bucket is easy to clean and primary fermenters are you biggest cleaning chore.
If you have a LHBS I would support them.
The boiling kettles that come with some of these kits are not usually very good. I would buy separately and get one that is at least 4 gallons.
I would make sure you end up with an auto-siphon and a thief.
You will need a cleaner and a sanitizer. I use Oxyclean from the grocery store for cleaning and I have sponges that I only use for cleaning brewing equipment. I use Star San for sanitizing.
I think a lot of people try homebrewing but don’t stick with it. I expect it is easier to stay with gluten free brewing because my experience is that you can brew better gluten free beer yourself then you can buy anywhere. That is a lot harder to say for a barley beer brewer because there are so many excellent beers available just down the street.
There are lots of recipes on this site. If you do a lot of experimenting, you may want to buy a 3 gallon better bottle carboy so that you can do half batches.
My advice would be to stick with a basic pale ale before venturing into darker and more complex territory. You will see a lot of us trying to diminish the sorghum syrup and get closer to a barley beer taste. Fact is you can brew a great beer that is hopped the way you like it without much trouble. I brewed 7 batches before I stumbled on a recipe and advice from this forum that made the biggest impact on my beer so far: Belgian Candy Syrup (inverted sugar syrup, not rock candy) and maltodextrin.
For a 5 gallon batch you can use a base of 6.6 lb sorghum LME, 1 lb Belgian Candy Syrup and ½ lb maltodextrin (corn based) and do just fine. This will provide an OG of about 1.054
I experimented with a bunch of dry yeasts and ended up with Safale US-05 as my go-to yeast. Some of the others like Nottingham and Windsor just did not do well with gluten free fermentables in my experience.
You can offset some of the LME with brown rice syrup, or add some other things like steeped crystal malt, honey, and spices like coriander and orange peel.
One thing, you don’t get a strong fermentation from gluten free fermentables. I use some yeast nutrient to help things get going and my experience is that it is better to go on the warmer fermentation side.