23m. I knead dough often (like once a week or so), and partway through, my hand become very itchy, almost a burning sensation. It's particularly true on my palms and between my fingers. The main pain goes away a few minutes after washing my hands, but my hands still get a bit red. I also get this from the liquid tofu is packed in.

I have seasonal allergies (tree pollen and tree mold), and used to have eczema, but it's been gone since I've gone vegan. However, over the past few years, I've gotten some dryness/itchiness on my hands, and hydrocortisone helps. This itchiness lasts much of the year, but particularly in the summer through fall.

Any ideas as to what about the dough causes the itchiness? I don't think it's a gluten or soy allergy, since I feel fine when I eat these products, but can one be allergic to the raw versions of these things but not once they're cooked? Or maybe the starch itself is just inherently abrasive?