I started eating gluten again because I got tired of trying to eat GF. It’s just a pain in the posterior. I started with homemade sourdough, thinking that might be less risky. I had no issues. Most of what I make at home (bread, waffles/pancakes, cookies) is still sourdough, I just like working with it. Other gluten items I eat at home are pasta, the occasional Wasa cracker, and pretzels. Eating out once a week, anything goes.
I was a little sniffly last week and wondering if I should try another run at GF, but then found out that everyone around me was sniffly too, and complaining about allergies. So maybe I won’t. I definitely won’t until after I go on vacation in September.