Is there anyone out there that has been diagnosed gluten allergic that is in the commercial baking industry? I have been in the commercial baking industry for almost 20 years and was diagnosed as allergic to gluten several months ago. Although I have cut gluten from my diet, blood tests still show VERY high levels and I am unsure if this is due to constant exposure to flour/wheat based products or what. If there is anyone out there that has any insight in this area, please let me know. My doctor tells me that my exposure to gluten rich products shouldn't affect me, as long as I'm not eating it; but my blood tests are saying otherwise. Just curious if anyone knows anything about this topic.