Beverage

The doc that diagnosed me emphasized that the ears, eyes, nose, and mouth all drain to the same place.
He said, besides obviously not eating foods containing gluten, to eliminate flours from my world immediately.
If gluten flour is used, it gets into the air, and would be breathed in through the nose, which drains down to the stomach. Also, if it gets into the air, it settles on everything, which would be very difficult to clean. So you are correct to be concerned about flour in the kitchen.
Some people may argue this isn't necessary, but it was my doc's advice, which was 10 years ago. My step granddaughter was diagnosed with celiacs last year and she got the same advice at a post-diagnosis nutritionist consultation in Seattle. 
 

You're very welcome, @Sarah Grace,
You do need a B Complex, but the TTFD is not the same at all.  B Complex usually contains Thiamine Hydrochloride (good) or Thiamine Mononitrate (bad) and the other seven essential B vitamins.   
Don't get vitamins containing Thiamine Mononitrate.  This is used because it has a long shelf-life (it won't break down and become inactive sitting on a store shelf).  But that same non-reactivity occurs in the body, so Thiamine Mononitrate is not absorbed well and is difficult to utilize since it's so non-reactive.  Only thirty percent of Thiamine Mononitrate is absorbed.
TTFD is a form of thiamine that was first found in garlic.  It has a fatty tail attached which allows it to enter cells very easily.  Benfotiamine has a fatty tail and gets easy access, too.  Thiamine Hydrochloride needs passive diffusion to enter cells (high concentrations outside of cells moving to areas of low concentration inside cells).  TTFD can cross the blood brain barrier by itself.  Benfotiamine and Thiamine HCl need carrier molecules to pass through.  They'll still get through, just takes longer.  Because TTFD gets into the brain so easily, smaller amounts are needed to see results.  
Thiamine Hydrochloride 500 - 2000 mg/day
Benfotiamine 300 - 1800 mg/day
TTFD 50 - 500 mg/day 
Everyone is different, so you have to find what's right for you.  I take some of each every day.
Ask your supplier about Lipothiamine, also TTFD with added lipoic acid (brain likes this).   Thiamax is another TTFD brand name to look for. 
I hope you can find a source!
P.S. for pain, I take B12 Cobalamine , B 6 Pyridoxine, and Thiamine (TTFD)  All together these three vitamins have an analgesic effect.  You can take these as separate pills at the same time.  
Takeda Alinamin EX Plus is the brand name of one tablet with all three in that I really like and rely on.

@glucel,
I encourage you to reconsider Benfotiamine. Talk to your doctor!
There's many articles that have found a link between thiamine and heart problems.  
Here are some articles worth further discussion with your doctor:
Pyruvate dehydrogenase activity and quantity decreases after coronary artery bypass grafting: a prospective observational study
(This article found thiamine deficiency can occur after heart bypass surgery, so it's not surprising you developed bradycardia after your surgery.  Bradycardia is a symptom of thiamine deficiency.)
https://pmc.ncbi.nlm.nih.gov/articles/PMC4472607/
 
Association of vitamin B1 with cardiovascular diseases, all-cause and cardiovascular mortality in US adults
https://pmc.ncbi.nlm.nih.gov/articles/PMC10502219/
Association of thiamine administration and prognosis in critically ill patients with heart failure
https://pmc.ncbi.nlm.nih.gov/articles/PMC10076601/
Thiamine deficiency disorders: a clinical perspective
https://pmc.ncbi.nlm.nih.gov/articles/PMC8451766/
Hiding in Plain Sight: Modern Thiamine Deficiency
https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/

IMHO you are playing with fire by eating sourdough bread. Being sourdough does not mean it becomes gluten free.

I wonder if refractory celiac is just people reacting to other lectins they’ve not yet identified.
If I was rich I’d spend all the money on igg tests and give them out freely to people when they sign up to this site, I’d never heard anything about other lectins until kitty pointed them out, probably lots of people in the same boat as me.
My theory is that it was 1940s colchicine induced mutations in wheat oats peas and soya that increased the lectin content and caused the increase we see with intolerance, once you react to one lectin your immune system gets a bit suspicious of all the others.
 

From: https://en.wikipedia.org/wiki/Gluten
"Gluten is a structural protein naturally found in certain cereal grains. The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water and often kneading in the case of bread dough. The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and barley, rye, and some cultivars of oat; moreover, cross hybrids of any of these cereal grains also contain gluten, e.g. triticale. Gluten makes up 75–85% of the total protein in bread wheat.
Wheat gluten is composed of mainly two types of proteins: the glutenins and the gliadins, which in turn can be divided into high molecular and low molecular glutenins and α/β, γ and Ω gliadins. Its homologous seed storage proteins, in barley, are referred to as hordeins, in rye, secalins, and in oats, avenins. These protein classes are collectively referred to as "gluten". The storage proteins in other grains, such as maize (zeins) and rice (rice protein), are sometimes called gluten, but they do not cause harmful effects in people with celiac disease." (Ephasis mine)
The storage protein in corn is a gluten-like protein but is not gluten. Informally, it is sometimes referred to as corn gluten.
From time to time we get celiac contributors to this forum who discover some food that, in addition to gluten, triggers their celiac disease or dermatitis herpetiformis. When they eliminate that food they experience profound improvement in their health and are convinced it must be the magic bullet for all celiacs. And this gets reinforced when they read or listen to material that correlates with their experience but has dubious scientific credibility. 

Celiac disease does not damage the stomach. It damages the lining of the small bowel, the part of the intestines immediately below the stomach. Also called the duodenum. Do you know if biopsies were taken from this area to look for celiac disease?

@herminia,
Welcome to the forum!
Omeprazole is only supposed to be taken for a few weeks!  Omeprazole can cause villus  damage to the small intestine by itself.  Shame on your doctors for letting you be on it for years!  Shame on your doctors for not taking an interest in your worsening symptoms!  Omeprazole is a temporary fix, a bandaid, not a cure!
Omeprazole is prescribed for Gerd, to lower stomach acid, but Gerd is a symptom of low stomach acid in the first place.  Taking Niacin and Thiamine and the other B vitamins will increase stomach acid normally.  Magnesium or calcium can be taken after meals to help, too.
Omeprazole can affect vitamin and mineral absorption.  Thiamine, Vitamin B 1, can used to prevent nausea.  A combination of Thiamine, Cobalamine B12, and Pyridoxine B6 can be taken for pain without side effects.
Have you been checked for nutritional deficiencies?  

I agree with @cristianacristiana, @Scott Adams, and @trents.  You probably weren't eating sufficient gluten for the test to be accurate.  
Ten grams of gluten for at least two weeks before testing is needed for accurate blood tests.  
Three gram of gluten is enough to make you feel unwell.  Ten grams of gluten is required for the antibodies to leave the intestine where they are made and get into the blood stream where they can be properly measured.  
A genetic test can determine if you have any of the known genes for Celiac disease.  

herminia, Omeprazole may mask some of the symptoms of celiac disease but it will not prevent the damage being done to the villous lining of your small bowel that defines the disease. You seem not to be taking that very seriously.

I went through issues with oats when first diagnosed. I thought I couldn't eat any oats at all, even certified gluten-free. Then I learned about purity protocol oats.
The list here has gotten smaller through the years, so I check it every time I order. I had been ordering one brand on the list that was later found to contain lower levels of gluten. I found that out after having just received a new order that did give me some light symptoms.
Apparently I can tolerate oats themselves, but not a low amount of gluten.
But I STRONGLY recommend first eliminating all oats for a few months before trying any of these
https://www.glutenfreewatchdog.org/news/oats-produced-under-a-gluten-free-purity-protocol-listing-of-suppliers-and-manufacturers/
 
 

I didn't have the typical intestinal symptoms before I was diagnosed, but had severe allergies, asthma, and failing kidneys. I often felt that horrible body achey felling like when coming down with a super bad flu. Now if I get glutened, I feel like I've been hit by a truck. 

I went through issues with oats when first diagnosed. I thought I couldn't eat any oats at all, even certified gluten-free. Then I learned about purity protocol oats.
The list here has gotten smaller through the years, so I check it every time I order. I had been ordering one brand on the list that was later found to contain lower levels of gluten. I found that out after having just received a new order that did give me some light symptoms.
Apparently I can tolerate oats themselves, but not a low amount of gluten.
But I STRONGLY recommend first eliminating all oats for a few months before trying any of these
https://www.glutenfreewatchdog.org/news/oats-produced-under-a-gluten-free-purity-protocol-listing-of-suppliers-and-manufacturers/
 
 

I didn't have the typical intestinal symptoms before I was diagnosed, but had severe allergies, asthma, and failing kidneys. I often felt that horrible body achey felling like when coming down with a super bad flu. Now if I get glutened, I feel like I've been hit by a truck. 

I went through issues with oats when first diagnosed. I thought I couldn't eat any oats at all, even certified gluten-free. Then I learned about purity protocol oats.
The list here has gotten smaller through the years, so I check it every time I order. I had been ordering one brand on the list that was later found to contain lower levels of gluten. I found that out after having just received a new order that did give me some light symptoms.
Apparently I can tolerate oats themselves, but not a low amount of gluten.
But I STRONGLY recommend first eliminating all oats for a few months before trying any of these
https://www.glutenfreewatchdog.org/news/oats-produced-under-a-gluten-free-purity-protocol-listing-of-suppliers-and-manufacturers/
 
 

What do you mean when you say, "blood thinners are all the same to me"? Do you mean you react negatively in the same way to all of them? Otherwise, they are not all the same. They work in different ways. Aspirin causes the platelets to be less sticky. Warfarin and related meds work by reducing the production of platelets. You might talk to your doctor about alternatives to aspirin. 

Impressive!  I wish I had a green thumb!  
I followed a Paleo diet, the Autoimmune Protocol diet.  It cuts out all grains and processed foods made with grains for a few weeks.  I felt great improvement during that time.  I didn't eat grains again for a few months because I kept feeling better.   
Gluten is a lectin, a carbohydrate storage molecule that is hard to digest.  Other plants like rice and quinoa have their own lectins that are hard to digest.  Lectins can keep the intestines irritated, and histamine levels high.
Consider cutting these out and see if you feel better.  Feed your tummy like you would a small child or kitten.  Small, easily to digest meals close together.   Try it over the weekend and let us know the results!

Lectins are carbohydrate storage proteins.  Different plants have different lectins.  Gluten is a lectin, but not all lectins are gluten.  
Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it.  During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes. 
In Celiac, our immunity kicks on when exposed to gluten.  Gluten is made up of a string of polypeptides.  One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes.  Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide.  The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease.  
In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again.  
Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces.  To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea.  
Lectins can be irritating to the gastrointestinal system.   Lectins can stimulate IgE (allergic) reactions.  Lectins can cause mast cells to release histamine. Lectins can be difficult to digest.  Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation.  Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease.  Corn lectins are more apt to be problematic than most other lectins.  
Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery.
I have a horrible response to corn, maize, zein.  I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives.  
But, there's no gluten in corn or other grains.  Gluten and that 33-mer polypeptide are only in barley, wheat and rye.  And some breeds of oats.  
Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel.   It's not always gluten; the immune response is just going crazy.  
https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/

In fact ALL grains contain different forms of gluten that go by different names. Corn contains Zein and Rice contains Orzenin. We all need to realize that a very small amount of any of these grains can cause continued systemic inflammation which is not optimal for allowing the body to heal itself.  

Also, Vera Salt and Ava Jane's taste SO MUCH BETTER. Not sharp, and i need to use a lot less. 

I've recently researched a lot about salt lately. Celtics sea salts have minerals, which have been tested to include aluminum, cadmium, iron, lead, and microplastics. I used to use Redmond salt, but it tests as having aluminum, iron, and lead. I finally settled on 2 clean salts: Vera Salt, which you can only order from their web site. Also Ava Jane's which I got from Amazon. These are now the only 2 I use.

I had horrible reaction to lisinopril, a severe cough that kept me up all night. The cough is apparently common. I did better with irbesartan, no cough, and it controlled my BP better too. 

I had these for years, covered in scars from them. Not had any since I started taking reishi and cordyceps tincture, they’re immune modulators, I think that’s how they work.
Most of my other symptoms have also disappeared, I take a treble dose if I get glutened and it’s almost an instant fix, 3 days of mild symptoms instead of 3 weeks of horrible.
Might be worth a try, don’t be put off by the caterpillars, I think they’ve found a different way of growing them now. 

Welcome to the forum, @LookingForAnswers101,
I had similar experiences with boil outbreaks in the same areas.  Mine was caused by Candida Albicans and eating a diet too high in sugar and simple carbohydrates.  
Candida is a yeast infection, so the antibacterial wash is not going to help.  I had to change my diet to a Paleo diet before it went away.  If I consume high levels of sugar or other simple carbohydrates (rice, corn, dairy, etc.), boils would occur at pressure points like the groin and back of the legs. 
Your doctor might be able to prescribe an antifungal medication, but some of those antifungal medications destroy thiamine.  Thiamine is needed to keep fungal and bacterial infections in check.  I took Thiamine in the form Benfotiamine, but TTFD (tetrahydrofurfuryl disulfide) will work, too.  
Thiamine, and the other B vitamins, especially Niacin and Biotin, along with Vitamin A, Vitamin C, and Vitamin D will help keep skin healthy.  Be sure to address these nutritional deficiencies that occur with Celiac!
Ask your doctor to rule out autoimmune hidradenitis suppurativa (HS) and Human Papilloma virus, too.  
Hang in there!  You'll get over this rocky patch of the journey!  Best wishes!
P. S.  Get checked for Type Two Diabetes as well.  Candida, type two diabetes and a high carbohydrate diet often go together.  A Paleo diet really helps me with my Type Two Diabetes and Candida overgrowth.

Current "gluten challenge" recommendations are the daily consumption of at least 10g of gluten (about the amount found in 4-6 slices of wheat bread) daily leading up to the day of the biopsy.