Buffhunk64 saidAm a personal trainer in Dallas and for the last two months I have been on the gluten-free diet as well. I have a sensitivity to gluten products. Types of grains/starches we can have include: corn, rice, amaranth, buckwheat, quinoa, millet, potatoes and Teff. You have to be creative. You might also visit an Asian market or Indian market. You can find white rice flour, garbanzo bean flour, corn flour, 100% rice noodles. Buckwheat, quinoa and millet have great supplies of nutrients in them and Teff is very high in protein and iron. Experiment! I make some really good white rice flour, corn flour and potato starch pancakes. Are they exactly like wheat flour pancakes? No, but I can eat and enjoy them.
I have to second all these suggestions. I've also been on gluten-free diet for over a year now. At first I thought I would die without pasta and stuff.
But I now have a lot of things to eat. Quinoa is my best friend, as well as buckwheat. Teff for breakfast is fantastic. I just made Teff peanut butter cookies (I truly miss cookies).
Some gf pasta is tasting better (personal opinion, no doubt). There is pasta from Italy made from corn - pretty tasty. Pasta made from rice alone is kinda nasty.
Most bread tastes like a wet sponge, but lately I have found bread made with corn, tapioca flour and buckwheat. Pretty good, at last.
Best of luck - you'll get used to it.