Corn protein (zein) is considered safe for those with celiac disease, however, some people may have a separate food intolerance to it. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal.  

It’s great that you’re being so cautious about gluten exposure, especially since you’re asymptomatic and rely on diligence to stay safe. Regarding your mom’s gluten-free dough preparation, there is a risk of cross-contact if gluten-containing flour was used in the same area, even if surfaces and hands were washed. Airborne gluten flour can settle on uncovered food, utensils, or surfaces, so it’s possible that your gluten-free dough could have been contaminated. For peace of mind, it might be best to avoid eating it this time and discuss with your mom the importance of preparing gluten-free items in a completely separate, clean area to avoid cross-contact. As for whether gluten dough should be made in the house, it’s generally safer to avoid it altogether if possible. Gluten flour can stay airborne for hours and settle on surfaces, increasing the risk of accidental exposure. If gluten-containing baking is necessary, it should be done in a separate space with thorough cleaning afterward, and gluten-free items should be prepared first. Regarding EPI (exocrine pancreatic insufficiency), celiac disease can sometimes lead to EPI due to malabsorption and damage to the small intestine, which can affect pancreatic function. It’s worth discussing this with your doctor, as they may want to run tests to confirm EPI and explore treatment options. It’s encouraging that your blood work for antibodies is negative, but since you’ve had negative results even when consuming "may contain gluten" foods, it’s possible that your antibody levels aren’t highly sensitive to low-level exposure. Replacing basic spices like pepper with certified gluten-free options is a good step, as even small amounts of gluten can cause damage over time, even if you don’t feel symptoms.

It sounds like you’ve been through a lot since your celiac diagnosis, and it’s great that you’re paying close attention to your health and lab results. Regarding your folate levels, it’s interesting that they’ve jumped from 4 ng/mL to >24 ng/mL. Since you mentioned you only took supplements for a short time, it’s possible that your diet changes since going gluten-free have played a role. Whole foods like leafy greens, legumes, and certain fruits are naturally high in folate, and if you’ve been eating more of these, they could have contributed to the increase. However, such a significant jump might also warrant a discussion with your doctor to rule out other factors, like how your body is absorbing nutrients post-diagnosis. As for the acid reflux, it’s not uncommon for people to experience new digestive symptoms after going gluten-free, especially if their gut is still healing. Celiac disease can cause inflammation and damage to the digestive tract, and as your body adjusts to a gluten-free diet, it might take time for things to settle. Some people also find that removing gluten can shift their gut microbiome, which might temporarily lead to issues like acid reflux. It’s good that you’re avoiding processed gluten-free foods, as they can sometimes be harder to digest. You might want to explore whether other foods (e.g., dairy, acidic foods, or high-fat meals) are triggering the reflux. A few things you could consider: Keep a Food Diary: Track what you eat and any symptoms to identify potential triggers. Smaller, Frequent Meals: Eating smaller portions more often can sometimes ease acid reflux. Probiotics: These might help balance your gut microbiome as it adjusts to the gluten-free diet. Follow-Up with Your Doctor: Since your folate levels and acid reflux are both notable, it’s worth discussing these changes with your healthcare provider. They might want to check for other underlying issues or adjust your treatment plan.

Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Alcohol can certainly irritate an inflamed, damaged gut.  Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal.    

The past symptoms you posted in the thread below are definitely worrisome, and could be celiac disease symptoms. I agree that a full blood panel needs to be done. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.