I don't have celiac but gluten/wheat is a big trigger for me. We thought I had celiac and were starting the testing process when one of the episodes progressed to grade 5 anaphylactic shock.

As to food, I haven't found a bread I like yet (tried store bought and homemade), but I'm still trying. I do a lot of rice dishes, cook Chinese at home using gluten free soy sauce. Pay close attention to any seasoning mixes, a lot I will just mix my own (Internet search). Make sure you make corn bread using corn meal only.

Gluten free on a shoestring is a pretty good book.

I've been gluten free since October. Hope this helps some.