Celiac Diagosis- any tips , suggestions etc?

Where'd @PeachyCarol go? I believe she has celiac.

As already mentioned, don't just throw out your gluten containing food. Throw away things like sponges, colanders and strainers, and scratched pans or plastic utensils where gluten may be hiding, etc.

I haven't really found any gf cookbooks I really like a lot. I can easily adapt my own recipes to be gf. It's easier to be gf if you know how to cook. If you're eating in restaurants or buying pre made food, it is hard. Fruits and vegetables are naturally gluten free. Meat, fish and poultry are naturally gluten free. Potatoes, rice, corn and quinoa are gluten free. Butter, olive oil, eggs, milk, cheese, and sour cream are naturally gluten free. If you order any of those items in a restaurant, they may have gluten in them.

I don't buy a lot of gf products although the store shelves are now filled with them. I do like Udi's or Trader Joe's whole grain gluten free bread; all other brands are revolting. I like Tinkiyada brown rice pasta although Trader Joe's brand is a good cheaper substitute. When I want to bake treats, I usually make my own instead of buying a mix. I've found the more flours I mix together, the better my gf baked goods are (if you want to trouble with it), but Pamela's all purpose flour works fine (my own is better). Pamela makes good cookies, too. I even have three separate cupcake shops near my house with gf cupcakes which is ridiculous. Sweet rice flour (Mochiko) is a perfect replacement for wheat flour for thickening sauces and gravies; it costs about $1 at Asian grocery stores and $5 at Whole Foods.

Read labels. They sneak gluten into everything. IHOP puts it in their omelets. The last two times I was at Whole Foods, the free cheese samples had wheat in the ingredients. Most corn tortillas don't have it, but some do. They're sneaky with that stuff. Disney World is gluten free paradise; Disneyland not so much.

It'll be difficult at first, but you'll get used to it. After a while, you won't even think about it.

Cross contamination CAN be avoided, but you must be diligent! Separate pans, separate containers of butter, separate jars of pb and mayo... special cutting boards, etc... i put a piece of neon yellow duct tape on everything that must remain GF that is in the fridge. I keep my GF pans in a separate cabinet, etc...

Many people find it easiest to have a completely GF house, especiallybin the beginning.

I have celiac disease. I was diagnosed over a decade ago so I am pretty used to it by now. At first it can seem daunting to give so many delicious things up, but it is so worth it to feel better. I would check out the forums on celiac.com. Celiac.org also has good recommendations for the newly diagnosed. I will give my two standard recommendations for GF products because it took a lot of trial and error to find them. For bread my favorite is Udi's Whole Grain (toasted) and for pasta my favorite is Tinkyada.

As far as weight loss, the rules don't change because you have Celiac. It all comes down to calories in< calories out. So eat what you like (as long as it is GF of course) and stick to the calorie goal set by MFP and you will lose weight.

Good luck!