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Handling Bread Dough?

EVERYBODY'SAUNTIE

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EVERYBODY'SAUNTIE Rookie
EVERYBODY'SAUNTIE
Posted

hi every one. i am day 4 gluten free(as far as i know)! i was wondering if it is okay for me to handle bread dough? I am what you'd call self-diagnosed and so i'm not sure how sensitive i am.

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2kids4me Contributor
2kids4me
Posted

If my daughter comes into contact with wheat on her hands, they get beet red, crack and she gets rash on he forearm. Found out the hard way when they worked with paper mache in class.

sandy

gfgypsyqueen Enthusiast
gfgypsyqueen
Posted

I've been told and read it on this site that you CANNOT have a reaction from gluten on your skin. That being said, it kills me!! My hands crack open and bleed and my finger tips swell when I handle wheat/Gluten. I found out maybe a month after my diagnosis that I had this reaction becuase I thought I could touch wheat, but wash my hands and I would be fine. I was not. That was one of my worst bleeding hands problems and to this day I still get the same reaction.

In my opinion, buy some gloves (call about the possible flour dusted inside to keep it from sticking). Now I reguarly use disposable rubber gloves to touch cookies, breads, etc.

EVERYBODY'SAUNTIE Rookie
EVERYBODY'SAUNTIE
Posted
  • Author
If my daughter comes into contact with wheat on her hands, they get beet red, crack and she gets rash on he forearm. Found out the hard way when they worked with paper mache in class.

sandy

oh boy! that sounds nasty! I know i'm not that sensitive. In fact, i consider myself proof God has a sense of humour. I have one thing i'm really good at and that is baking s0, what happens...i find myself needing to live lo-carb and now, from the looks of things, gluten free as well :blink:

Fortunately, I take equal joy in watching others enjoy my goodies so that will have to do! :rolleyes:

DestinyLeah Apprentice
DestinyLeah
Posted

I am a baker, and I would rather watch other enjoy my food than eat it myself. Heavy baked goods disagree with me, but baking is my passion. I'm one odd duck.

I don't swell, peel, crack, or turn red, but I wear gloves & wash my hands religiously. If you handle dough, wash very well before eating or touching your face or mouth, do not eat in a room where you recently used flour (it can stay in the air for 24 hours) and do not use the same equipment for "gluten free" foods, as it is nearly impossible to clean bakery equipment that well ( If the same cutting board is used, we can't call it gluten free, so that shows you how it goes).

Have fun, but

get used to either a face mask or inflamed sinuses. You get a reaction where you absorb gluten, and wheat up the nose is absorbed and reacted to. I have to start my day with antihistamines and take them 3 more times a day when I work. And I use the face mask and wash religiously!

~Destiny

ArtGirl Enthusiast
ArtGirl
Posted
Fortunately, I take equal joy in watching others enjoy my goodies so that will have to do! :rolleyes:

You can still enjoy baking and be safe. One can bake some truly delicious gluten-free cookies and cakes that no one will know the difference. Why subject yourself to cross contamination when you really don't have to.

larry mac Enthusiast
larry mac
Posted
hi every one. i am day 4 gluten free(as far as i know)! i was wondering if it is okay for me to handle bread dough? I am what you'd call self-diagnosed and so i'm not sure how sensitive i am.

I don't know as I haven't handled wheat dough. But I handle wheat bread and wheat flour tortillas when I prepare meals for my wife. I don't go to extreme measures and haven't had a problem - so far anyway. I touch it with my bare hands then just give a quick rinse and wipe with a paper towel. No big deal.

I just have regular celiac. No DH, never had any skin rashes or anything like that.

best regards, lm

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2kids4me Contributor
2kids4me
Posted
I've been told and read it on this site that you CANNOT have a reaction from gluten on your skin.

Ok, so it may be a bit of confusion. I think some threads were discussing the possibility of systemic glutening symptoms by coming into skin contact with wheat. My daughter does not get "glutening" symptoms (and she is very sensitive to CC) when she handled the paper mache...but she definitely gets a skin reaction ...........

Hope that helps

Sandy

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  • Posts

    • trents
      symptoms.

      By trents · Posted

      You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.
    • Rebeccaj
      symptoms.

      By Rebeccaj · Posted

      @trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine. 
    • knitty kitty
      symptoms.

      By knitty kitty · Posted

      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies.  Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine.  Vitamins are needed to break down histamine released from immune cells like mast cells that get over stimulated and produce histamine at the least provocation as part of the immune response to gluten. This can last even after gluten exposure is ended.  Thiamine supplementation helps calm the mast cells.  Vitamin D helps calm the immune system.  Other B vitamins and minerals are needed to correct the nutritional deficiencies that developed while the villi were damaged and not able to absorb nutrients.  The villi need vitamins and minerals to repair themselves and grow new villi. Focus on eating a nutritional dense, low inflammation diet, like the Autoimmune Protocol Diet, and supplementing to correct dietary deficiencies.  Once your body has the vitamins and minerals needed, the body can begin healing itself.  You can have nutritional deficiencies even if blood tests say you have "normal" blood levels of vitamins.  Blood is a transport system carrying vitamins from the digestive system to organs and tissues.  Vitamins are used inside cells where they cannot be measured.   Please discuss with your doctor and dietician supplementing vitamins and minerals while trying to heal.  
    • trents
      symptoms.

      By trents · Posted

      Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and countertops. And what about that toaster you mentioned?
    • knitty kitty
      Newly Diagnosed

      By knitty kitty · Posted

      Hello, @NCalvo822, Blood tests for Celiac Disease test for antibodies our bodies make in response to gluten exposure.  These Tg IgA 2 antibodies mistakenly attack our own bodies, causing problems in organs and tissues other than just the digestive tract.  Joints can ache, thyroid problems or the pancreas can develop.  Ataxia is just one of over two hundred symptoms of Celiac Disease. Some people with Celiac Disease also make tTg IgA 6 antibodies in response to gluten exposure.  The tTg IgA 6 antibodies attack the brain, causing ataxia.  These tTg IgA 6 antibodies are also found in people with Parkinson's disease, though they may not have Celiac Disease.  First degree relatives (parents, siblings, children) of those diagnosed with Celiac should be tested as well.  Celiac is genetic.  Your mom and sister should be tested for Celiac, too!   Definitely a good idea to keep to a gluten free diet.  
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