As a bread lover, I am sorry to hear that. My dad was diagnosed 15+ years ago and we are still learning new tricks all the time.
Try the different GF all purpose flours to see which ones you like, they all have their strengths and we keep several on hand to cover different needs. Most of the brands will send you coupons if you call to ask where to buy in your area.
My folks use King Arthur GF Bread mix for baking their own bread. They bake it in a pullman pan - the tall sides help it to rise better.
Other than fresh baked / purchased keep GF bread refrigerated or frozen and toast for use.
My mom still eats wheat based bread so they have separate toasters and butter dishes - crumbs count.
Cornstarch or arrowroot for lighter gravies and sauces, cup-for-cup for beef gravies and coating meats. There are some pretty good GF panko crumbs but they can be hard to find. Rice crackers crushed up work pretty well.
When using GF flours, allow 30 minutes rest before cooking / baking to allow for better hydration. Most other grains absorb liquid slower than wheat flour and need this resting period to prevent graininess.
Ground up rolled oats can replace the flour in oat heavy recipes (i.e. oatmeal cookies).
There are naturally GF sweet baked goods - macaroons, macarons, pignoli, raspberry lamingtons, etc.
Learn how to make real buckwheat noodles - properly made soba are good
Bisquick's GF version makes a decent pancake, we usually add fruit to our pancakes which also helps.
The America's Test Kitchen GF cookbook has been very helpful - pizza is back on the menu.
Remember to ask for salads without croutons and remind waitstaff to leave side breads off plates.
Ask if fries are cooked in their own fryer or a communal fryer - if communal, skip the fries.
Read labels - white vinegar can be wheat based unless otherwise indicated. Also look for beer (some sauces) and malt. Malt is often added to cereals for flavor so some otherwise GF cereals are still not good.
It is a bummer of a diagnoses and will affect how you eat, but with practice and experience, you will find it easier over time. The hardest part is people thinking you are doing it as part of a fad, just say Celiac when explaining is necessary - not allergic to wheat - more and more people do understand.
Also - the truly deleterious affects on your digestive system (loss of nutrient uptake and risk of cancer) are cumulative - so depending on the severity of your physical reaction, you may be able to indulge in the occasional treat. My dad gives in to a Krispy Kreme doughnut (hot off the line) about every 6 months - he just plans to be home the next day just in case...
Good Luck!