My mom's got celiac; it didn't take her that long to adjust to the diet. I was on GF/CF for several years as a kid (did nothing, since I haven't got celiac disease or lactose-intolerance, but there you go). My mom buys food from a health food store and eats a lot of rice. There are quite a lot of rice noodles available; also gluten-free stuff for pretty much everything you might want. You'll be doing more cooking yourself; it's just so much easier than worrying about every picky little thing on the back of the package.

You'll want to get with a nutritionist if you don't know how to read ingredient lists and nutrition panels; it's somewhat more complicated than just looking for "wheat" on the ingredients.

The big thing is basically just to avoid processed stuff, because wheat makes a good "filler". If you know the basic ingredients going into your food, you don't have to worry about hidden wheat that'll throw your digestive system for a loop.

Tip: Toast rice bread before eating. It tends to be slightly sticky if you don't. Also: Potatoes are starchy, and fill you up just as well as bread. Corn bread will probably become a staple; also, soups/stews (don't eat canned; they often use wheat to thicken it--make a big crock pot and freeze it in little plastic dishes). You're not actually going to be avoiding all starches; just wheat (and possibly barley, rye, and oats). Lots of cereals are corn-based. Tacos are great (corn tortillas, of course). And you've still got all the milk, meat, and fruit/veg that you want.

Rice flour isn't too difficult to work with. Just remember that it doesn't have any gluten (which is why it's a great staple for celiac disease), so you can't use yeast; you have to make "quick bread" with baking powder instead. Cookies work better than breads, because rice flour loves to soak up water even more than wheat flour does, and quick breads tend to be damp in the middle. Buy your rice bread; but you can easily substitute rice flour in wheat recipes for just about anything else.