I am also one of the super sensitive ones. I am grain free, refined sugar free, starch free, and just started eating homemade yogurt but otherwise dairy free. So, I eat pretty much no processed foods. If I do buy something processed I email companies and ask about shared lines and facility, I try to stick to items/brands that I know I tolerate but even that can change sometimes. My husband is the only gluten eater in our house and he tries to mostly keep it out of the house. I don't cook any gluten and if he eats a sandwich he prepares it at the table and not in the kitchen. I've still gotten glutened by him but he really does try super hard. I rarely eat out and am always packing my own food to go places. I still have bad days but I would say I have more good than bad now. Oh, we have chickens now for eggs and they are on a wheat, barley, rye, and oat free feed and I do fine with them. I had issues with storebought eggs and I suspect it was gluten in their diet. Also reacted to pork that was raised on rye that we got from a local farm, do fine with corn fed pork. People will start to tell you you're overreacting when you start to talk like this but I've done a lot of trial and error to come to these conclusions. I get the gluten intolerance from both my parents so I speculate that's why I'm so sensitive. Have you had your antibodies tested recently? Or even a repeat endo to see if there's still damage?
Yes, if they've already tested for celiac then I would definitely do a gluten free trial. If after a couple weeks you don't see any changes I would also suggest taking all dairy out and see how that goes.