Reactions other than gluten?

[Zepplyn]

Hi, I have been gluten free (or try very hard to be) for 5 years now.  I recently went on vacation and stuck to fruit in its natural form non cut, and protein bars.  I ate Natures Bakery gluten-free blueberry fig bars and gluten-free raspberry fig bars. While I was in the sun fully sunblocked, I started to get a burning stinging (non itchy) rash on both my hands.  Everyone said it was sun poisoning, but it happened so fast after about 1/2 hour in sun?  Now since I got home I have a blood blister on my thumb and forefinger, and the exact same spot on other hand the redness and blisters are starting to appear. They are starting to look identical, and still burn like hell.  I usually just get joint pain, swelling, brain fog, hair loss, and cycstic acne on my chin,- all of which are present.  I’m sure I got glutened, but am trying to figure out if it was the nature’s bakery bars.  I find when I eat sorghum, amaranth and oats this does happen, all of which are gluten-free?  Any thoughts on why this would show up after 5 years the (DH I’m  assuming) and is it normal for brand new symptoms to appear?  I would appreciate any input.

thank you,

zepplyn

[Ennis-TX]

Oats are iffy, some so called gluten free oats are mechanically sorted....literally a machine removes wheat grains from the oats....so not really gluten free (Why gluten-free Cheerios keep making people sick). And even 100% dedicated oats harvested in oat only fields with dedicated machinery like GFHarvest bothered me...I found out I was one of the 10% of celiacs that also reacted to oats....it was less severe then gluten but same issues.

[Zepplyn]

Thank you! I knew Cheerios was a farce, and lucky charms, I’ve had reactions to both a long time ago when they first came out as gluten-free, I just assumed it was cc from my family by accident.

[Tim (DH Poster Boy)]

Cross-reactivity is definitely a "thing."  Was buying items made at a "Gluten Free Bakery" operated by 5 brothers with celiac disease in their family.  It was early on after being diagnosed with DH so I was never sure what was making me react.  Finally got a blood test done for sensitivity to foods that cause one's body to react as if gluten were ingested.  Sure enough - Tapioca was the one I was over "normal" on, and guess what's in most "gluten free" flours and in all the flour used at the bakery.

I miss those cupcakes so much...but with DH - it was worth getting tested for cross reactivity.