Is it safe to eat? (airborn flour)

[Dora77]

I’m an asymptomatic celiac— I didn't show much symptoms even when I was eating gluten (prior to diagnosis), but I’m still worried about malabsorption if I’m exposed to gluten. My mom made gluten‑free dough on the kitchen table and then later worked with gluten dough on the same table. When she was forming the gluten‑free dough into a wrap (before cooking it on the pan), it was uncovered. Would you say it is unsafe to eat? I think she washed her hands etc. but I am worried about airborn gluten flour, which could have landed on my food.

Also should she do gluten dough in the house? Is it safe for me or should it be avoided?

I have signs of EPI and wonder if celiac causes it.

My blood work for antibodies to see how my diet is going were negative. But I dont know how reliable they are, because when I was regularly eating may contain gluten food in these times, they were still negative.

Now the only "may contain gluten" food I eat are basic spices like pepper, which I am looking to replace with certified glutenfree pepper.

[Scott Adams]

It’s great that you’re being so cautious about gluten exposure, especially since you’re asymptomatic and rely on diligence to stay safe. Regarding your mom’s gluten-free dough preparation, there is a risk of cross-contact if gluten-containing flour was used in the same area, even if surfaces and hands were washed. Airborne gluten flour can settle on uncovered food, utensils, or surfaces, so it’s possible that your gluten-free dough could have been contaminated. For peace of mind, it might be best to avoid eating it this time and discuss with your mom the importance of preparing gluten-free items in a completely separate, clean area to avoid cross-contact.

As for whether gluten dough should be made in the house, it’s generally safer to avoid it altogether if possible. Gluten flour can stay airborne for hours and settle on surfaces, increasing the risk of accidental exposure. If gluten-containing baking is necessary, it should be done in a separate space with thorough cleaning afterward, and gluten-free items should be prepared first.

Regarding EPI (exocrine pancreatic insufficiency), celiac disease can sometimes lead to EPI due to malabsorption and damage to the small intestine, which can affect pancreatic function. It’s worth discussing this with your doctor, as they may want to run tests to confirm EPI and explore treatment options.

It’s encouraging that your blood work for antibodies is negative, but since you’ve had negative results even when consuming "may contain gluten" foods, it’s possible that your antibody levels aren’t highly sensitive to low-level exposure. Replacing basic spices like pepper with certified gluten-free options is a good step, as even small amounts of gluten can cause damage over time, even if you don’t feel symptoms.