I am not gluten-free, but my family is due to Celiac's Disease. My wife almost died from it in 2006, but has been strictly gluten-free ever since. She went through a period of time just like you describe. It was bad enough for the next year or so, I had to come home, change clothes in the wash room, put my clothes in the wash, wash my face and hands, then go in the house. You have to be very aggressive about your food sources, and honestly, your food preparation devices need to be gluten-free too. I do not in anyway benefit from mentioning this, but I highly recommend a subscription to http://www.glutenfreewatchdog.org/. We use it and it has helped us tremendously. I have a segregated area for non-gluten-free items in the kitchen, but I do not cook anything that is not gluten-free. Before I open anything, I spread out paper towels and clean thoroughly behind myself in one small dedicated area on a easy-to-clean flat surface. It only takes a molecule in most cases to cause those kinds of reactions, so if you are cooking a gluten meal in the oven, you will have CC issues without a doubt. We had to completely replace our stoneware, toaster oven, oven, pots with rivets and screws, cutting boards, you name it, just to eliminate the CC issue. Good rule of thumb, no gluten dishes that require cooking or anything other than glass dishes for storage.
I'm sure my wife could give you some beneficial ideas from her personal experience and would be glad to be of help. We know exactly how discouraging it can be, very much so.