I have Celiac disease also, and am a type O.
I avoid the following, with success: corn starch,
corn flour, potato starch, potato flour, as
well as all the grains and flours that a Celiac
must avoid. What I am left with: tapioca starch,
rice flour, quinoa flour, millet flour and soy flour.
I use these interchangeably and in combination for
various recipes. It works out fine. As for beans,
I avoid them as they cause Celiac-like reactions.
Soy as well (except soy flour in small quantity) I avoid oranges, apples (except cooked), strawberries, and any berries that I cannot peel. I peel all my fruits and veggies because with my sensitive gut, the peels trigger terrible pain/diarrhea. I also avoid dried fruits and all nuts because of mild diverticulosis.