In my experience, it is dangerous to assume "oh, a little bit won't matter." In the short term it doesn't seem to matter, but the reaction is systemic and the more it builds up, the more likely you are to have worse responses. Going GF entirely is something I'm still struggling with, but I'm learning to substitute smartly and to understand that it is better to replace than to replicate -- that is, instead of going for a gluten free bread sandwich, to find a salad I like on the menu.

It is easy to make salad dressings without flour, or with non-wheat subs like quinoa flour or ground toasted rice.

Did you ever do an igG reactivity test?