Anyone have thoughts on flour being suspended in air?

Hi everyone,

I was diagnosed with celiac disease about a decade ago. I’ve been working as a nanny for 12 years, and my current family is amazing- but they love to bake bread..lol Honestly, everything about my job is perfect, and I feel really lucky to be working for them. When I told them about my celiac, they mentioned that baking bread is a hobby of theirs. I told them it was okay, thinking that as long as I was careful—washing my hands frequently and not eating at work—it would be fine. I usually eat at home, so I didn’t think it would be an issue.

However, I’ve noticed I've been literally huge swollen since I started working with them, I get that 6 months pregnant looking symptom haha. I'm wondering if it’s related to gluten exposure. I did get accidentally glutened twice in the past month with certified gluten-free products, like Simple Mills, that apparently contain more than 20 ppm of gluten. That could be contributing to my symptoms, but I also read that gluten can linger in the air for up to 48 hours, which could explain the swelling as well.

I don't know what to think but I was shocked when I read this, like is it even true...? But celiac.org and beyondceliac both say it so I guess it is..? But it sounds insane! And can I even get sick from it like am I walking into it and it lands on my lips and I ingest?? I feel like I'm crazy and it's probably not possible. I have no idea what to think! Just thought I’d share and see if anyone else has experienced something similar or has any advice.