<<Disclaimer: Verify this information before applying it to your situation.>> Dear Listserve Folk, Seven respondents to this survey, and I make eight. Three were able to handle wheat without trouble. One made bread for a non-celiac spouse, by hand, and did not list any precautions. Another makes cookies for friends and simply makes a point of washing hands often. A third can feed gluten to her home-daycare clients without trouble, but is careful to eat away from children and their tendency to 'share' and deliberately keeps her hands away from her face and cleans them after serving. A fourth could handle frozen waffles in soemone else's kitchen, for the children, with similar precautions, but generally experiences trouble. Two of those who could manage gluten safely when they were in control of the situation (feeding children) have had problems eating away from home. One reported a pizza restaurant in which the employees washed hands, made pizza, then prepared other food. Another has trouble when there is gluten around and is not sure of how it gets in to the gut. Three have trouble simply walking past or into a bakery. Other sources of trouble are social functions with food, gluten crackers in safe dip or in nearby gesturing hands, or packed near gf leftovers in a restaurant 'doggie bag'. Crumbs at work are an issue, but the respondent managed that by using a scrupulously clean desk top. My personal conclusions. There is something strange with bakeries. Possibly just a lot of flying flour. Smelling gluten-packed baked goods seems to cause problems. Handling flour and other gluten foods is safe, if the celiac is aware of the gluten and takes roughly the same precautions one would take if putting out ant or roach baits. Thanks for your help! Oh, BTW - everyone was too busy to bake for the final anyway. A stroke of fortune! Elizabeth