Handling Bread Dough?

[EVERYBODY'SAUNTIE]

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.

[2kids4me]

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]

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]

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

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

[DestinyLeah]

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]

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

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]

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

[2kids4me]

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