Posted 8/17/2014 12:07 AM (GMT -7)
You may have a yeast or bromide sensitivity. Bromides are used as dough conditioners for commercially produced breads and homemade breads using flour designed to make bread (a.k.a., bread flour).
Yeast sensitivity can cause symptoms when you eat foods that contain yeast, such as yeast-leavened breads. You may also react to some types of cheese and other foods that contain fungi (mushrooms, vinegar, etc.).
The best test for wheat sensitivity is EnteroLab.com - they have the ability to test for antibodies to gluten and can also check for Celiac genes. You might also try the Allcat test panel - it checks for IgA, IgM and IgG antibodies to various foods, including wheat.
Skin prick/scratch tests and blood tests for IgE-mediated wheat allergy are ok to do, too, but are generally not capable of picking up delayed hypersensitivity or Celiac type reactions to wheat and/or gluten.