The full answer
It's possible, but it requires real precautions
Working in an environment with airborne wheat flour — as covered in flour in the air and celiac exposure — carries a real, if variable, exposure risk. Some people with celiac disease manage this successfully with precautions like masks, dedicated handwashing routines, and avoiding directly handling flour, while others find the ongoing exposure too difficult to manage safely.
Worth discussing with a doctor first
Because sensitivity to airborne exposure varies significantly between individuals, it’s worth discussing your specific situation with a doctor or dietitian before starting or continuing bakery work, rather than assuming it will or won’t be a problem.
Important context
Individual symptoms, reactions, medical histories, food products, and local labeling rules can vary. Community experiences are not medical evidence.
For personal medical decisions, diagnosis, testing, or treatment, consult a qualified healthcare professional.