My dark suspicion is Azodicarbonamide: https://en.wikipedia.org/wiki/Azodicarbonamide https://en.wikipedia.org/wiki/Azodicarbonamide It's a bread additive. I

My dark suspicion is Azodicarbonamide: https://en.wikipedia.org/wiki/Azodicarbonamide https://en.wikipedia.org/wiki/Azodicarbonamide It's a bread additive. It's also a highly labile chemical activating agent. It kind of blows my mind that we added this to bread; it's a VERY highly reactive compound, remeniscint of peptide coupling agents, which you can rapidly get allergic to in the lab from contact exposure, and of all the food proteins you don't want to screw around with, gluten practically screams immunogenic agent (peptide, hard to digest due to high proline and glutamine content).