It’s a journey. You may find that a wide variety of neurological and muscle issues ease or vanish with a super strict GF diet. There’s also evidence that within 5 years of starting a true GF diet many with celiac find that other food intolerances wane or disappear.
I just bought a gluten free cookbook that comes highly recommended called ‘The Gluten Free Cook’ by Cristian Broglia, an Italian chef, who looked for naturally gluten free recipes from around the world. This seems to be the kind of thing that might be useful to you. (Haven’t really tried much in it myself yet.)
One cookbook that I find super reliable is ‘Healthy Gluten Free Eating’ by Davina Allen and Rosemary Kearney of the Ballymaloe Cooking School in Cork, Ireland. Ireland has the highest prevalence of celiac in the world and the Chef’s school there has been at the forefront of developing workable recipes.
Another cookbook that I rely on is ‘Gluten Free Flour Power’.
Last, ‘Baked to Perfection’ is a recent award winning GF baking book by a woman who was a PhD student in inorganic chemistry when she wrote it. She understands a great deal about making GF baking work and explains it in an understandable way.
I was surprised too.