Other posters have outlined most of the guidelines and Saker's link to Rick Gallop is always useful.
I try to avoid anything made from white flour because this is v refined and raises the GI of anything containing it. It's been a good rule to try to stick to because it rules out a lot of high fat foods too eg cakes, biscuits etc.
Basmati and brown rice are ok, ordinary white rice should be avoided.
New potatoes and sweet potatoes are ok, other types need avoiding.
Bread I personally try to avoid completely. There are some great oatcakes by "Nairn" that I buy which have replaced bread for me. However, stoneground wholemeal bread is ok, as is pumpernickel which is a bit of an acquired taste.
Staples in my diet now are pearl barley, lentils and beans which I use to bulk out soups, casseroles etc.
Pasta, particularly wholemeal is ok.
Porridge - fab.
Rick Gallop recommends eating some protein at every meal because it helps you feel fuller for longer - I have mostly stuck with this rule.
He also has a picture in one of his books with a plate showing what a GI lunch or dinner should ideally consist of - 50% vegetables, 25% meat/protein and 25% rice/potatoes/pasta. This is a good guide for portion control and another rule I have tried to follow.
Best books (IMO):
Helen Forster - Easy GI Diet
Anthony Worral Thompson - GI Diet
I eat a lot of fruit - particularly apples, peaches and pears because I can just grab them and eat them with minimum fuss.