Welcome to the forum, @Godfather! "Gluten-free" is not the same as zero gluten. The FDA standard for allowing the food industry to us the gluten-free label on a product is that it cannot exceed 20 ppm of gluten. That is safe for most celiacs but not for the subset of celiacs/gltuen sensitive people who are super sensitive. "Gluten-free" wheat starch products have been processed in such a way to remove enough of the protein gluten to comply with the FDA regulation but usually do retain some gluten and we usually get reports from some people on this forum who fall in the more sensitive range that such products cause them to react. Hope this helps. So, you may just have to experiment for yourself.

Welcome to the forum, @Dana0207! Another diagnostic approach would be to get biopsied for dermatitis herpetiformis which would not require an extensive exposure to gluten. But it would need to be done during an active outbreak of the rash. Celiac disease is the only known cause for dermatitis herpetiformis so it would be a definitive diagnosis. It might be tricky, however, to time the dermatology appointment with the gluten exposure and outbreak.

Here is another one that is currently active. I know someone who has recently signed up to participate in it: https://celiac.org/aspirion-us/

Is “Caputo Fioreglut Gluten Free Flour” truly gluten free?  The main ingredient is supposed to be gluten free wheat starch along with other ingredients.  However, the resulting homemade bread made with this flour so resembles homemade gluten bread that it seems Caputo must have some gluten?    

My journey started last year in May. I had yet another laparotomy and started developing a patchy rash in several areas on my face trunk, top of buttocks about a month later that was non responsive to steroids. The rash really flared after larger amounts of wheat in October (I went on a baking spree when we were hit with two hurricanes back to back and had too much time on my hands). At one point it became painful and some areas were raw. I did some reading and began to wonder if the rash was gluten related and stoped eating any kind of gluten not realizing that might make diagnosing harder in the long run. I have always had some issues after eating wheat based foods with bloating, constipation, water retention, bouts of diarrhea that I always attributed to lactose. However, since avoiding gluten completely my symptoms are getting a lot worse with accidental exposures after a “nice” person must have used the pasta spoon on the potato salad at a work event. The hotel was super nice and went out of their way to try keep me safe. Even labeled all the foods but it was buffet style. My last exposure was a few days ago and I almost passed out in the bathroom from the diarrhea. I am still not right and this was 5 days ago. Is that typical? I have so far not been diagnosed with celiac and will have to wait for the new blood test to come out as there is no way I am voluntarily eating gluten now. I ordered some gliadin x in the hopes that might help for future exposures. Does anyone have experience with it? Any feedback/advice would be welcome as I am still really new to all this.