Can I continue to be a regular baker?

[TeriFord]

Hello! I have very recently been diagnosed with celiac disease. I am a baker, specialty desert and cake decorator. I have an outstanding amount of clients that keep me busy and have me booked for into the next few years. Can I still work with flour everyday? I am really hoping the answer is yes even if I have to wear a mask. Thank you in advance for your answers. 

[trents]

TeriFord, welcome to the forum! You are not the first professional baker to ask this question on the forum.

There is no scientific evidence that gluten can bloodstream through contact with the skin, though we do have some forum members who claim to get "glutened" by handling wheat flour products or applying topical lotions containing gluten.

I would be more concerned with gluten finding it's way into your gut through inhalation of wheat flour dust in the preparation of baked goods or hands to mouth or at least picking up things that may go in your mouth while your hands are contaminated with wheat flour in an occasional careless moment.

The right kind of mask may keep wheat flour dust out of your mouth and nose but be sure to do research to find out how fine the mesh needs to be.

In part, the answer to the question may hinge on how sensitive you are go gluten.

All in all, it strikes me as being a risky profession for someone with celiac disease. I certainly would advise you to get retested within a year to see if your serum antibodies are trending downward or, if you also had a biopsy done during diagnostic process, get a follow-up endoscopy/biopsy. Were your symptoms dramatic enough that you can use, in part at least, symptom improvement as a gauge of healing?

As I recall, we had another professional baker (or one in training) with these same kind of questions who started a dedicated gluten-free baking business.

Edited August 10, 2022 by trents

[knitty kitty]

We need gluten free bakeries!