Is the smell of something with gluten in it, either baking or toasting, harmful to us who are gluten intolerant, or not?

Such as toast toasting, a cake or bread baking, spagetti noodles boiling, or whatever?

Are we suppossed to avoid a kitchen where something is being made from scratch where wheat flour might be in the air?

Or is it more that a small dusting of the flour might land on something else that we might eat?

Thanks, 1Bea in Ohio, two DQ1 genes