I’ve eaten low-gluten for years now, and a couple of years I was eating pretty strictly none at all. Had the tests (twice even, as sensitivity or intolerance doesn’t show up if you haven’t eaten the stuff for a while) but nothing showed. Which is good in the sense that I don’t have to worry about destroying villi, but of course, the symptoms that led me to skip gluten persist. So these days I occasionally eat gluten, eg. when traveling, but mostly stick to foods that don’t feel bad. Buckwheat, quinoa, millet, rice etc are all gluten-free. Oats are controversial but seem to be fine also for many coeliacs. You can do a fair bit of baking, if you’re into that, using buckwheat/almond/rice/potato etc flours. Round here I can get all-oats bread in regular grocery shops.
But as some people have said, have it checked up – it might be unnecessary to leave out gluten unless you have any specific problems. Sometimes people get stomach upsets or other problems and pin it down to some foods when in reality it can have more to do with something else – like eating enough fruit and veg, drinking enough water etc. Better not jump to very general conclusions about what to drop before knowing.