Not sure where you are based but have you been referred to a Dietitian? If not, try asking for a referral as they can give you a lot of helpful advice and support.
You’ve hopefully already been told this, but as well as avoiding all sources of gluten, you need to be aware of cross-contamination as well, so avoid using knives/bread boards/toasters etc that have already been used by someone else (obviously fine if they’ve been washed ) A separate toaster is an extra expense and takes up more space but you could use toaster bags that you can buy for toasted sandwiches that would keep your bread separate. Also remember jam/spreads etc where someone else has used their bread knife. I know this seems petty but for long term control of the disease you really need to be as compliant to gluten free as you can - easier said than done though!
A great source of information is ‘www.coeliac.org.uk’ and they will send you a Food and Drink directory which lists thousands of products which are fine to eat.
As coeliac disease affects your ability to absorb nutrients it is important to maintain as varied a diet as possible. Calcium is particularly important - the normal recommended daily intake is 700mg (which is about 2-3 portions of calcium containing foods such as a glass of milk/standard size yoghurt/matchbox size piece of cheese) but for someone with Coeliac disease the recommended intake would be at least 1000mg possibly more.
In Scotland you get a certain amount of gluten free foods on prescription, I’m not sure how this works elsewhere but is something you should look into.
Btw just in case you’re wondering I’m a Dietitian - although I don’t specialise in Coeliac Disease!
I hope this helps!