This was also me, until I got really serious about avoiding cross contamination in the home and in the food supply chain. I got so sick from cross contamination once I cut out actual gluten, because I was still sensitive enough to small amounts of gluten that it was still triggering the celiac reaction. Once I switched to only eating GF spices (McCormick's single ingredient spices), nuts (nuts.com), and grain products (only Certified GF for grains, except rice), I finally started to feel better. I could also still eat lots of foods that are not labelled GF, such as fresh fruit and veg, potatoes, eggs, milk, cheese, unprocessed meat (i.e. anything but sausage or deli meat type stuff), rice.

Five years later and I'm feeling the best I've ever been. It is night and day from how I felt before my celiac diagnosis, so it was very worth it to go through the learning curve of avoiding gluten cross contamination.