It is somewhat common for people when first going gluten-free to develop more noticeable symptoms as time goes on. The immune system may get more sensitive to gluten, or something else might be going on, like symptoms being more noticeable since they are less frequent. The immune system is pretty serious about keeping us alive. When it detects an invader it goes on the attack, and doesn't stop for weeks or months. So each time you let a little gluten slip into your diet you are priming the immune system for another round of attack. Even if it is just a little unavoidable gluten at a restaurant, the immune system don't care. It's going to go full bore boogie on it.
The way to temper symptoms is to avoid them in the first place. To stop taking unnessecary chances when eating out etc. To plan ahead and bring your own food when needed. Or just settle for a salad or fruit if that's all you can get.
It's a learning process going gluten-free. The simpler you keep your diet the less chance of a slip-up there is. It also makes sense to double-check everything you consume. Are your vitamins and meds gluten-free? How about you coffee creamer or tea? Spices?
Getting better at being gluten-free means making some changes in our approach to eating. For a celiac, eating gluten-free is a medical diet, not an option. A good way to start is to stick with whole foods you cook yourself at home. That way you have only your self to question about ingredients.