UPDATE: we have now successfully had a tuesday that wasn't terrible! What did I do differently? Well, normally when I am working I drink loads of water and after scrutinizing every aspect of my job to find out where the gluten was coming from, realized I always:
1. drink water out of cups owned by the bakery, washed in the bakery's sinks, dried right next to the dough mixing area, and
2. leave my cup of water uncovered all day in a bakery filled with airborne flour.
So this week, i took my own water bottle filled with water from home, kept the lid on at all times unless I was having a sip.
tuesday passed without a hitch. I think my water glass sitting out all day was just getting film after film of wheat flour on the top and I was nonchalantly slurping it up for 12 hours.