I know this is only a small part of it, but I will suggest "Gluten Free Girl" as an excellent blog for recipes. I think the author also has Celiac, and the blog is well-regarded as a resource for those with Gluten problems.
I also recommend this blog. The author does have Celiac and is married to a successful chef. She was also one of my high school teachers, is an excellent writer, and very passionate about good food.
I love her blog! Becka recommended this to me when I went GF last year. I also really like "Gluten Free Mommy." I haven’t been “technically” diagnosed, but I am actually human again after getting off the gluten. I am clear that I was dying a very painful death and I’m not sure how much longer I could have taken it. Now when I accidently eat some gluten (i.e. cross contamination because I would NEVER knowingly eat the stuff again), I am really sick and in a lot of pain for a week & 1/2 to two weeks. I can't imagine how I lived like that for so many years.
My mom did some blood test but said that it said she wasn't Celiac . . . but keeps "forgetting" to let me see the results and I'm convinced she is (as well as my youngest cousin). People have to come to it in their own time, unfortunately. For people that ask me about it (or that I see with some of the side effects of it), I just give them a copy of "Going Against the Grain" (book is by Melissa somebody . . . can't remember the last name right now).
I would have never guessed it when I went GF, but the thing I missed the most ended up being pizza. I’d highly recommend Bob’s Red Mill GF Pizza Crust mix (we added in fresh basil & rosemary until it froze). Applegate Farms (well Applegate something) has GF pepperoni, just make sure you are using a GF pizza sauce and if using shredded cheese, make sure it isn’t dusted in flour (to keep it from sticking together). Mmm . . . so good. I also used Bob’s wonderful or best or something bread mix for my Thanksgiving dressing and would also highly recommend that.
A couple of pitfalls that got me when I started:
1) Some turkeys are injected with gluten to fatten them up before the kill so be very careful when ordering turkey on anything.
2) Soy sauce contains gluten (as may some sticky rice), but there is GF tamarind available as a sub if you want to cook Chinese or do sushi at home
3) Cross contamination – this is the worst. I was always very shy about ordering food, but I have had to become very, very bold and specific in ordering out (it can be done!) by explaining I have a very serious allergy and need them to clean the grill, use new utensils, bowls, whatever. I realize it isn’t actually an allergy, but people tend to understand that better – especially if you compare it to peanuts and anaphylactic shock and death!  Never order anything fried (like fries) unless they certify that absolutely nothing containing gluten is made in there (even then, I don’t trust it). If something goes in that is breaded, you might as well have eaten that instead.
4) Blue Cheese – some is made with a GF injection and some is made by letting bread mold, if you are into blue (or gorgonzola, etc.) make sure to find manufacturers who use the GF method.
5) Alcohol – it’s said that the distillation process gets rid of the gluten protein. I’m not really sold on that but I do know this – most Vodkas are FINISHED with wheat (meaning that the wheat isn’t distilled) and will make you really ill. If you are looking for a Vodka, I recommend Ciroc (which is from grapes).
6) Beauty products – I’ve read where you supposedly can’t get gluten in your system from beauty products. Personally, I believe that is complete nonsense. I was having severe skin problems and getting sick again every day. I finally realized that it all started when I switched back to an old shampoo & conditioner which had wheat in it. You’d actually be surprised how many do . . . and lotions are even worse.
7) Always ask if you are dining out – many restaurants actually have GF menus now . . . and if they don’t yet, they probably will. Two cases: (1) I went to eat at Outback before doing much research (steak and potato seemed like a good option). I ordered a salad with the mustard vinaigrette, since vinaigrettes are safe a good portion of the time – but not this one. Had I asked, they would have provided their GF menu to me and I could have seen that wasn’t a safe choice for me. (2) I was at the races in Phoenix in April and we decided to try Ruby Tuesday’s. They had never heard of gluten so I ate very limited items off the salad bar (buffet style scares me!) with oil and vinegar (not wanting to repeat the Outback incident). We were traveling back from the races in November and stopped at a Ruby Tuesday’s in Flagstaff for a bite. Instead of just assuming they didn’t have a GF menu, I thought I’d ask – they now have 12 pages of different types of allergy info, including one on gluten. Our server wouldn’t even let me have a margarita until she checked out every ingredient they use to make sure I wouldn’t get sick!
I feel like I’m forgetting something big, but you’re probably far enough in now that you’ve got the basics figured out. Good luck with your journey – I promise that it is worth it!!!
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