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I'm a super sensitive. Believe me, the implications suck.
So do yourself a favor and don't assume you are one until you've ruled out some other more common causes of cross contamination. That means things like kissing a gluten eater, going out to eat, and sharing a kitchen with a gluten eater.
Can you make an appt with your dermatologist? They usually have fast availability, and should be able to get you in quickly if you explain the problem. If you need a referral you should be able to request one from your PCP's office.
The dermatologist would be able to biopsy you, and put you on dapsone.
I don't think that sort of place exists anymore. Even in regions of the world that traditionally have not comsumed gluten, western foods are now ubiquitous. Wheat is the most commonly grown crop in the world, and is transported everywhere.
What foods are you eating? Specifically, which processed foods?
The next step for you would be to try to Fasano diet, which is specifically designed for people exactly in your situation. It focuses on eliminating trace gluten contamination in the diet by eliminating processed "gluten-free" foods. His book is excellent.
My DH usually appears about 48 hours after exposure. According to the University of Chicago Celiac Disease Center, DH usually appears within a day or two, sometimes within hours, after gluten exposure:
In order of how I would approach this:
1. I second the idea of exploring what's happening at school/sports or with friends, especially since there's been a sudden change.
2. Doctor's visit to rule out other health issues.
3. 6 months is around the time that some patients start to report increased sensitivity. If 1 & 2 yield no answers, you may need to look more closely at home.
Frosted, refractory is really rare so if you still have high antibodies it's more likely that you're still getting glutened. Have you tried giving up processed foods to see if it helps? Most celiacs do fine with the standard gluten-free diet, but there are some of us who are more sensitive and require a non-processed food diet. Even though it's a pain, it's WAY better than being refractory!
A new study was just published this month discussing cross-contamination of gluten-free products, including certified gluten-free products:
Basically, the study found that out of 158 products tested, 5% of products labeled "gluten-free" and 4% of products labeled "certified gluten-free" tested above 20ppm.
While this may not sound huge, if you are one of the unlucky ones eating these products (and statistically, that's 1 in 20 products), you could be affected even if you're not super-sensitive.
The best defense is to skip the processed foods until you get your antibodies down. You're not a newbie, so hopefully you have other variables under control at this point (shared kitchen with gluten eaters, personal care products, etc.)
Google Fasano diet. This diet is targeted towards super sensitives, but is also a great unprocessed diet to use in the beginning while you're in healing mode. It allows for plain rice (not processed cream of rice), all fresh fruits, vegetables, eggs and meats (no processed/canned items), olive oil, salt, beans, and nuts still in the shell. Some fruit juices/dairy items are ok as well. The idea is to avoid processed foods as much as possible. If you're willing to try it, it's a great diet to help you heal, after which you can slowly start to add things back in, ideally one at a time at least 4 days apart from each other.
Be very cautious with the pills. You should be able to search this site and others to find certified gluten free brands. Country Life is one. I would stay away from anything non gluten-free certified.
You don't need the broth since you also bought the ingredients to make broth. Just combine the greens and chicken, add water, salt, and some olive oil (since the breasts aren't too fatty) and bring to full boil. Simmer, covered, for 1.5 hours (or 40 minutes with a pressure cooker since you said quick).
Once it's done, add the noodles and cook them for however long they take according to package. Don't cook them separately.
Do they bake a lot? This would be especially more likely at Christmas. If flour is being used, it's in the air, and that could be one way you're getting sick from just being around the kitchen.
There's no easy way about this. You should really find out ahead of time if they are going to be baking heavily for the holiday meals, because if so you should stay away from the kitchen. Something to consider.